2012 Fuller Pinot Noir
Garnet in color, this intriguing nose showcases spices of nutmeg, cinnamon and cocoa powder centered around a deeply concentrated core of cherry and currant fruit. The mouthfeel is lush with a sweet fruit middle, reminiscent of cordial cherry, then moving in to notes of sandalwood, cedar and star anise. Poised structure of velvety tannins and balancing acidity lead to an ample finish.
Food Pairing Notes
The stylistic vision is pure Pinot Noir fruit with a soft, juicy mouthfeel, balanced oak and soft, sweet, ripe tannins. The methodology includes attention to detail from vineyard to bottle. Picked at peak ripeness, the fruit was gently destemmed, with approximately 90% of the berries remaining intact for intra-berry fermentation, which adds lively fruit forward characteristics. Prior to fermentation, the must underwent a five day pre-fermentation using a non-saccharomyces cerevisiae yeast strain which provides improved complexity, color and mouthfeel. On the fifth day, the must was inoculated with indigenous yeast. After 8-12 days of fermentation in small fermenters, punched down by hand, the must was pressed out with about 1% residual sugar and allowed to settle in the tank overnight. The new wine was barreled with light, fluffy lees where it finished primary fermentation and underwent malolactic fermentation. FOOD & SERVING SUGGESTIONS Duck breast with pomegranate-citrus glaze, Sage and honey basted quail with butternut squash coulis and cranberry reduction and seared ahi tuna.