Pinot Noir is a red wine grape variety of the species Vitis vinifera. Pinot Noir grapes are grown around the world, mostly in the cooler regions, but the grape is chiefly associated with the Burgundy region of France. Other regions that have gained a reputation for Pinot Noir include the Willamette Valley of Oregon, the Carneros, Central Coast and Russian River AVAs of California, the Walker Bay wine region of South Africa, Tasmania and Yarra Valley in Australia and the Central Otago, Martinborough and Marlborough wine regions of New Zealand. Pinot Noir is also a primary variety used in sparkling wine production in Champagne and other wine regions. It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. The thin-skins and low levels of phenolic compounds lends Pinot to producing mostly lightly colored, medium bodied low tannin wines that can often go through dumb phases with uneven and unpredictable aging. When young, wines made from Pinot Noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wines age, Pinots have the potential to develop vegetal and "barnyard" aromas that can contribute to the complexity of the wine.
- Item #: i_216060Bottle Size: 750mlWine Advocate: 94Chamisal was the first vineyard planted in the Edna Valley in 1973 and now contains 80 acres planted to 5 varieties and 25 clonal selections. The nearby Pacific ocean creates a long temperate growing season for exceptional hang time, which combines with the calcareous, clay-rich soil to produce fruit with exceptional intensity and complex flavors.
The Morrito bottling is a barrel selection of the best Pinot Noir at Chamisal. Harvested in the early morning from Morrito Hill, these small lots are fermented separately in small open-top fermenters. A pre-fermentation cold soak of three days was used to increase color and density. Fermentation was achieved using a combination of both native and cultured yeasts with low fermentation temperatures, giving soft phenolics and fresh aromatics. Minimal pump-overs prevent extracting harsh tannins and bitterness from what Chamisal considers some of the most concentrated fruit on their ranch.
ROBERT PARKER'S WINE ADVOCATE 94 POINTS - "Pale to medium ruby-purple in color, the 2015 Pinot Noir Morrito conjures notions of ripe red cherries, warm cranberries and red currants with touches of underbrush, lavender, garrigue and fertile loam. Medium-bodied, with a great core of intense red berry and earth layers, it has a firm, chewy tannic backbone and long, lively finish laced with mineral accents."