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Wine Guide > Cakebread Cellars > Pinot Noir, Anderson Valley

more about Pinot Noir, Anderson Valley
Cakebread Cellars
Pinot Noir

2006 Pinot Noir, Anderson Valley
Anderson Valley, Mendocino Co

We fermented each of our six Anderson Valley Pinot Noir clones separately to optimize their distinctive personalities, with 15% fermenting with native yeasts from the vineyard. Prior to fermentation, each lot received a three-day cold soak to gently extract color and tannin while accentuating Pinot Noir’s fruit-forward character. In traditional Burgundian fashion, the juice fermented in open-top tanks with gentle, manual punch-down of the cap. After fermentation completed, the wines macerated on the skins for another two weeks, with daily assessments of color and tannin development. We then gently drain the free run wine from the skins and age it in French oak barrels. The 2006 Anderson Valley Pinot Noir aged 15 months in French oak, 45% new, before being bottled in December, 2007

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