Only two hundred cases produced.
Aromas of cranberry, vanilla, raspberry and dried herbs. Flavors of cola, anise, rhubarb, and tart raspberry. A soft front followed by bright acidity and full tannins. This Pinot will continue to mature in the cellar.
Our 2013 Campbell Pinot is a single clone, 777. Harvested September 15th between 4 and 6 am, the fruit arrived at the winery still as cold as the morning low of 55 degrees.
It was fermented in t-bins, twenty percent whole cluster, and aged for eleven months, with thirty five percent new oak. Only two hundred cases produced. 14.1% Alcohol
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.
You will find aromas of toasted anise seed, Turkish coffee and sea salt on wet rocks.Upon tasting, there are elements of freshly squeezed pomegranate juice, vanilla bean, and rich earthy flavors of black tea, spice and tamarind sauce. Fruit notes of black cherry, currant, and blackberry.The wine has voluminous tannins and strong acid - hallmarks of the volcanic soils and windy conditions on the top of Wildcat Mountain.