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Pinot Noir

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Sub-region: Central Valley
Varieties: Pinot Noir
Soil: Loam | Clay
Alcohol: 13%
Total Acidity: 4.4 g/L
Residual Sugar: 3g/L

 

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Age of vines: 8 years
Training system: Vertical Shoot Position (VSP)
Density: 3,330 plants/hectare (1,350 plants/acre)
Yield: 12 tons/hectare (4.9 metric tons/acre)
Harvest method: Hand picked. Last 2 weeks March.

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Warm temperate climate with a Mediterranean rainfall regime and a wide fluctuation between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes mountains (50 kilometers, or 37 miles). These vineyards receive coastal breezes during the afternoon which help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.

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Maceration: 4-16 days.
Extraction: Traditional pumping-over and punching.
Fermentation: Initiated with active dry yeast (Bayanus) at temperatures ranging between 18-20 degrees Celsius (64-68 Fahrenheit).
Aging: Wine aged over its lees in stainless steel tanks with for 4 months.

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Cherry-colored with red highlights. Intense nose of strawberry, clove, coffee and toast. Medium bodied with a hint of smokiness on the finish.
Appearance: Cherry-colored with red highlights.

Pairing Recommendation: Sesame crusted tuna.

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