Cakebread Cellars Two Creeks Anderson Valley Pinot Noir 2017 Red Wine
Cakebread Cellars Two Creeks Anderson Valley Pinot Noir 2017
Anderson Valley AVA, CA
Cakebread has been a highly-respected winery in Napa for a very long time. Like all the wines they produce, their Anderson Valley Pinot Noirs are outstanding. We absolutely LOVE the 2017 Two Creeks! It has all the flavors we look for in a good Pinot - fruit, earth, and spice - in perfect balance.
91 pts. Robert Parker's Wine Advocate:
"The 2017 Pinot Noir Two Creeks is produced from 100% estate fruit, with 77% coming from their Annahala vineyard and 23% from Apple Barn vineyard. It was fermented with a proportion of stems and native yeast, then aged 10 months in 41% new French oak. Pale ruby-purple in color, it leaps from the glass with vivacious redcurrant jelly, black raspberries and rhubarb scents plus touches of wild thyme, cloves, rose hip tea and underbrush. Medium to full-bodied, the palate has a firm structure of chewy tannins and lovely freshness defining the red berry and earthy layers, finishing with an herbal lift."
FROM THE WINERY:
Our family’s Annahala and Apple Barn estate vineyards, known as the “Two Creeks Vineyards,” are located in Anderson Valley, Mendocino County. The soils, along with an ideal proximity to the Pacific Ocean, are hallmarks of this cool, coastally-influenced appellation. Closer to the coast, the Annahala Vineyard experiences more time in the fog, resulting in more delicate, nuanced fruit. The Apple Barn site experiences sunlight for longer stretches of each day, creating further concentration and robust flavors. We blend Pinot Noir from both vineyards to craft beautiful balance and complexity.
2017 The 2017 growing season in Anderson Valley provided ample rainfall, followed by moderate temperatures and steady sun. This even climate created ideal conditions for Pinot Noir grapes to mature uniformly, resulting in tremendous flavor, concentration and bright, yet balanced, acidity.
After nighttime hand-harvesting, the grapes were hand-sorted and then destemmed, with the fruit separated into small, open-top, stainless steel tanks. A cold-soak followed, allowing a natural return to a warmer ambient temperature, so that native yeasts would naturally begin fermentation. A portion was fermented with stems remaining in the tank, for spicy aromatics and complexity. Later, a cultured yeast was added to finish fermentation, with each lot handled separately with gentle punchdowns for ideal color, flavor and tannin development. The freerun wine was drained from the fermented skins before being transferred to 41% new French oak barrels which were selected specifically to enhance the elegant wines of the Anderson Valley. The individual lots of wine were then evaluated as they developed and blended early, within three months of harvest, to integrate flavors and ensure balance before being aged in barrels for ten months.
An attractive raspberry-crimson color leads to sweet black cherry, raspberry, dried rose petal and violet blossom aromas. Fresh raspberry and bright strawberry flavors are concentrated, yet balanced, in this pretty, floral wine. The finish is smooth, with silky tannins, mineral notes and lingering fresh fruit.
Grape variety: 100% Pinot Noir
Total acidity: 0.64 g/100 ml
Vineyards: 100% Anderson Valley (77% Annahala, 23% Apple Barn)
Harvest dates: September 6 – 15, 2017
Fermentation: 100% small lot, stainless steel
Bottled: July 2018
Barrel aging: 10 months 41% new French oak barrels
Winemaker: Stephanie Jacobs