2012 PINOT NOIR
Los Carneros, Napa Valley
Club Price $52.00
Library selection, less than 25 cases remain!
This vintage draws on two distinct vineyard sources which complement each other beautifully. Fermenting a small portion of the wine in the French puncheons added a bit of creaminess and helped to develop layers to create a complex, integrated wine. There are aromas of layered red fruit and flavors of raspberry, cherry, blueberry and a touch of spice. This wine is layered with complexity and has the most elegant, well integrated finish and really captures the essence of the vintage.
950 cases producedDownload tech sheet
Varietal Composition: 100% Pinot Noir
Technical Data: ALC. 14.8% by vol.; RS: 0.04%; TA: 5.3 G/L; pH: 3.58
Cooperage: 100% Aged 9 months in French Oak (50% new)
Hand harvesting the fruit over a two month period as each block achieved ripeness, the grapes were de-stemmed and given a five-day cold soak, a traditional method used by Winemaker Mark Beringer to gently extract color and flavor from the delicate skinned Pinot Noir. Fermenting most of the wine in open-top fermenters, Beringer also fermented a small portion (10%) of the juice in 500-litre French puncheons oak casks a little over twice the size of a regular barrel. When the wine was dry it was placed in a combination of new and seasoned French oak barrels (a 50/50 blend) for 9 months of aging.
The majority of the fruit sourced to make this years vintage is from the higher elevation block from our Estate Vineyard. Here the lightly textured silt loam soils naturally regulate vine vigor and as a result Pinot Noir from these blocks displays immense concentration and fruit intensity. Another portion was sourced from the blocks spread out in front of the winery where the clay loam soils and older vines yield grapes with sweet, bright flavors and supple tannins. Finally, 24% of the blend was sourced from the highly regarded Sangiacomo Vineyard in Sonoma Carneros, where clay/loam soils mixed with rocks and shale produce Pinot Noirs of finesse and elegance.
The 2012 vintage was an ideal growing season from bud break to harvest. The cold winter delayed bud break briefly until spring temperatures allowed uniform shoots to development. The weather during bloom was ideal for fruit set and a large percentage of flowers developed into berries. During the summer the cycle of warm days and cool nights allowed verasion to progress uniformly and quickly. The consistent temperatures and absence of heat spikes removed the risk of sunburn and allow for even ripening. After the prior two late vintages, growers were grateful to start harvest in late August. With warm sunny days, harvest progressed with a steady flow of high quality fruit being delivered to the winery daily. In October cold rains forced many growers to postpone harvest until the wind could dry out the vineyards. A late heat wave was perfect for finishing up the season.