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2016 Kuleto Estate Pinot Noir, Napa Valley

2016 Kuleto Estate Pinot Noir, Napa Valley

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$50.00
/ bottle
SKU: 007376

Classic Pinot Noir aromas of ripe red plums, dried orange rind, and something herbal and sweet like fennel or tarragon. The mouth is firm and juicy and therefore the perfect foil to just about anything you love to eat.

Winemaker Notes
2016 gave us yet another beautiful vintage in the Napa Valley. Marked by a few late season heat spells, the wines are as opulent as the 2012’s with the concentration of the 2014’s. Our Pinot Noir represents a preview of the wines to follow. Over the years, we’ve learned to treat our Pinot Noir like we think one should. That is, to not pick it too ripe despite the warmer growing conditions, and to try and capture the best aroma we can without worrying about color. The grapes were destemmed into a small open-top fermenter and fermented cool to avoid harsh tannin pickup. Punch-downs were kept to a minimum and press wine was not included for the same reason. Despite not concerning ourselves with the color, our 2016 is a beautiful deep ruby. It pumps out classic Pinot Noir aromas of ripe red plums, dried orange rind, and something herbal and sweet like fennel or tarragon. The mouth is firm and juicy and therefore the perfect foil to just about anything you love to eat.
Composition
100% Pinot Noir (Pommard, 115 and 667 clones, El Molino and ‘DRC’ selections)
Wine Specs
Vintage
2016
Varietal
Pinot Noir
Appellation
Napa Valley
Acid
5.5 g/L
pH
3.70
Aging
100% barrel fermented, 18 months in 20% new French oak
Alcohol %
14.50
Production Notes
Kuleto is one of the most complex and diverse wine producing properties in the world. Located in the volcanic mountains of eastern Napa, the estate features 761 total acres and 82.9 acres of vines perched along ridges and clinging to steep hillsides. Soils, exposures, elevation changes and sub-climates are so complex that we’ve delineated the property into more than 100 micro-blocks. Each of these tiny plots is treated as an individual vineyard with varieties, clones, rootstocks, density, trellising and farming methods tailored specifically to the site. For winemaker John Clews, there is a mutual understanding that all but a small percentage of the winemaker ’s work is done in the vineyard. Keeping the vineyard’s serpentine twists and exposures in mind, the best-suited varietals for each block have been selected. Working with the land, not against it, the individually terraced lots are not oriented to one central direction, but instead are planted to maximize the benefits of their natural location.
Production
Only 97 cases produced