Roasted nuts, mocha and citrus blossom dominate the aromas in this wine. The extended barrel aging has made the mouth-feel creamy and lush with a toffee element. The […]
Read More| TA | 0.65g/100ml |
|---|---|
| pH | 3.43 |
| Alc. | 14.8% |
| Sugar | residual sugars... |
| Barrel Description | 33% new, 17% 2-year-old, 50% 3+ year-old |
|---|---|
| Barrel Aged | 16 months |
Roasted nuts, mocha and citrus blossom dominate the aromas in this wine. The extended barrel aging has made the mouth-feel creamy and lush with a toffee element. The naturally high acidity gives this wine a long Meyer lemon and wet stone/mineral flavor in the finish. A wine that definitely benefits from several years of cellaring.
—Winemaker Bob Cabral
Following a labor-intensive growing season due to early spring rains, a cool summer and mild fall weather extended the ripening season in 2005. This long, slow maturation period permitted flavors and color to develop to high levels, and the absence of weather threats or temperature extremes allowed fruit to be picked at optimum ripeness. The fruit quality was extremely high, contributing to balanced and elegant wines with concentrated flavors and intense color.
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2005 Central Coast Pinot Noir