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When you ask about the wine varietal that the Carneros appellation is most notable for, Pinot Noir invariably comes to mind. The long harvest in 2006 provided us a veritable smorgasbord of grape ripeness and maturity, all of which enhanced the character of this Carneros Pinot, adding richness and layers of flavor. The resulting wine is redolent of cherries and berries with a touch of earthiness and orange Peel. More and more people have discovered what longtime Pinot Noir aficionados have always agreed: that Pinot Noir is the most versatile red wine and pairs beautifully with many foods. Start with anything grilled or smoked. Try it with blackened salmon, pork tenderloin braised with herbs, pan seared chicken, or mushroom risotto accented with truffle oil.

Vintage Notes

The 2005 season was classic Carnero: cool, fog-covered evenings and comfortably warm days that allowed Pinot grapes to develop fully, while maintaining bright acidity. Bouchaine Carneros Pinot Noir is a blend of Dijon, Pommard, and Swan Pinot clones from our own vineyards and very select lots from neighboring Carneros vineyards. These highly regarded neighbors include the Gee Vineyard (dry-farmed), Las Brisas Vineyards, and Casa Carneros.