Artesa Pinot Noir Reserve
Delicate aromas of raspberry, cherry and strawberry set the tone for this beautiful Estate grown Pinot Noir. The flavors are carried through on the palate accompanied by bright acidity giving the wine superb balance on the palate. There is a hint of classic Carneros rose petals and violets lending a nice floral component. The oak is subtle with a light toasty flavor behind the forward fruit.
$60.00 / Bottle $720.00 / Case
Set high into a hilltop with panoramic views of Napa Valley, San Francisco Bay and its own estate vineyards, it's easy to see why Artesa is called the Jewel of Carneros. Perhaps no other winery captures the multi-faceted beauty of this windswept, world-famous appellation as dramatically as the Artesa estate, where the fusion of architecture, artistry and winegrowing reaches soaring heights. Artesa is owned by the Raventos family of Spain, whose winemaking history dates to the mid-sixteenth century, the winery takes its name from the Catalan word for "handcrafted." Today, Artesa focuses on producing History Timelinesmall, ultra-premium lots of the varietals for which the Carneros and the Napa Valley are best known - Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon.
Artesa's Carneros Estate Vineyard is divided into many small blocks, each with its own microclimate and terroir. The blend was ultimately created from grapes grown on a hill site across the street from the winery, as well as from vines growing just below the winery. The site across the street has the highest elevation – 420 feet – of any Carneros vineyard and its soils, which consist of lightly textured silt loam, are different from the shallow, heavy clay soils often found in Carneros. This unique terroir provides high drainage capacity and the vines struggle for water and nutrients; as a result the grapes show immense fruit concentration, and flavor complexity. The vines on the hillside grow in Haire clay loam soils which produce Pinot Noir with sweet, bright flavors and supple tannins.
After hand-harvesting in the early morning to preserve freshness and fruit integrity, the grapes were delivered to the winery where they were de-stemmed but not crushed. Winemaker Mark Beringer cold soaked the berries in stainless steel tanks for three days – a method which gently extracts color and flavor without harsh tannins. Following a 10-day fermentation using native and other yeasts, the
wine was placed in French oak barrels (50% new) for 10-months, then racked once prior to bottling.