Our 2016 Lancel Creek Pinot Noir has aromas of light cherry, deep spice, pomegranate, plum and toasted oak. Long, smooth tannins and bright acid combine with flavors of baked boysenberry and blackberry, black currant, cola and black cherry. The abundance of spicy structure, smooth tannins, and great acid make for a beautiful combination with the brambly dark fruit. Just starting show it’s great potential.
The Riesling was fermented on the skins and then remained on the skins for ten days of extended maceration. This gave the wine heightened color (orange tones) as well as more of the unique spiciness that Riesling is known for. We put it through full Malo-lactic fermentation which gives it increased balance against the intensity of the extracted skin tannins. Early flavor profiles of the Riesling are Quince, Pomello, tart apple, and all spice. It continues to evolve with bottle aging.
Our Riesling has great food pairing capabilities, especially with spicy dishes, where most wines have limitations.