Producing one of the world’s most sought after wines, Pinot Noir is among the most challenging varietals to grow. Veramonte first planted Pinot Noir in the late 1990s convinced its climate and estate grounds were ideal to grow this finicky varietal.
In its quest to produce world class Pinot Noir, Veramonte partnered with highly acclaimed American winemaker Paul Hobbs, recognized producer of prized California Pinot Noir and Chardonnay. He is credited with introducing night harvesting, wild-yeast fermentations and extended cold soak time to the cellar. Over the last 10 years, the winery also implemented leading viticulture and production techniques from top Pinot Noir producing regions and winemakers around the world.
On the Veramonte estate, 65 acres are planted to Pinot Noir, including 5 acres organically farmed. Clonal selections include Dijon 777 and 115. The vines are densely planted at 2,000 vines per acre and managed to one cluster per shoot, yielding fewer than four tons per acre. The vineyards enjoy a variety of sun exposures and canopies are managed carefully to avoid sunburn and create even ripening.
|Bright red. High-pitched aromas of redcurrant, wild strawberry and fresh rose. Deeper cherry and black raspberry on the palate, with a spine of tangy acidity adding firmness and focus. Puts on weight with air and finishes with good thrust and a touch of smokiness.
|Wine maker notes
|At Veramonte, Pinot Noir is hand-sorted before it is destemmed and whole-berry crushed. The grapes cold macerate for five days and fermentation begins in small, open-top tanks. The must is punched down three times a day for two days. Primary fermentation finishes in tanks after maceration and malolactic fermentation is subsequently introduced in oak barrels. The wine then ages in temperature controlled cellars for 9 months.
Concentrated flavors of raspberry and black cherry with violets and vanilla, balanced with silky tannins and a lengthy finish.