Winery:  Our 2006 Chalone Vineyard Estate Pinot Noir displays highly concentrated cherry and raspberry character from low-yielding vines rooted in thin mountain soils. The wine’s distinctive mineral character comes from veins of limestone that are remarkably similar to Burgundian soils, yet rare in California. Complex hints of spice, hibiscus tea, leather and mountain herbs, influenced by vineyard terroir and clone, weave through the bright fruit aromas and silky flavors. Oak spices from aging in traditional French oak barrels lift the aromas and linger on the expansive finish.

We hand harvested the cold grapes at night to capture their bright acidity and fresh berry character. Cold soaking of the must and fermentation in small, open-top fermenters gently extracted flavors and tannins, resulting in a beautifully structured wine. In-barrel malolactic fermentation rounded the acidity, while 10 months of aging married the complex array of ripe Pinot Noir flavors with toasty oak nuances.

Wired For Wine:  The Chalone is the ultimate in a food-friendly, full-bodied Pinot.  With a few exceptions, it will pair beautifully with a wide variety of foods from lean beef, to lamb, chicken, duck, and some fish.  It's great with smoked, grilled and lightly charred foods and with many spices such as ginger, cumin, oregano and coriander to name a few.  We love it with roast duck with a tart cherry sauce on the side, or salmon with soy, ginger and sake.  The Estate Pinot Noir is lovely with vegetables and earthier flavors, so we suggest a porcini or maitake mushroom pasta for a simpler meal.  Simpler still is to bring in your favorite Asian cuisine, particularly the dishes with a sweet/salt flavor combination.  You may contemplate your options or finish off the meal with a delicious mild, creamy cheese.  One of our favorites which will shine next to this Pinot is a delicate, buttery Lancashire cow's milk cheese.  Bring it to room temperature, and make sure the glasses are full!

Size:  750 ml
Vintage:  2006
Varietal:  100% Pinot Noir
Alcohol:  14.7%
Vinification:  Small, open-top fermenters, in-barrel malolactic fermentation
Barrel ageing:  10 months in French oak, 30% new
Region:   Chalone AVA, Central Coast, California