WINE TASTING NOTES:
The grapes for this wine were cold soaked for five days before fermentation, which lasted two weeks at a maximum temperature of 83°F. The juice was pumped over the skins throughout fermentation with some extended maceration for optimal extraction of color and flavor. After fermentation, this Pinot Noir aged for up to 15 months on French oak before bottling.
The majority of our Central Coast Pinot Noir grapes were selected from Monterey County and San Luis Obispo County. Located less than 15 miles from the Pacific Ocean, Monterey’s Santa Lucia Highlands is a cool climate with heavy fog intrusion and afternoon maritime wind. Similarly, San Luis Obispo’s Edna Valley, home to California’s longest growing season, sees consistent ocean breezes and ample fog. Both AVAs produce remarkably complex fruit with vibrant acidity, and combine here to create an elegantly layered Pinot.
The 2016 harvest in California was early, with excellent fruit quality. We saw a warm spring and early summer with cool nighttime temperatures throughut the growing season. A mild July and August combined with the each region’s large diurnal swings allowed grapes to slowly and evenly reach maturity.
Our William Hill Estate Central Coast Pinot Noir is well-balanced and opens with aromas of red fruit, toasted oak and hints of clove. On the palate, ripe flavors of red cherry, strawberries and baking spices play against bright acidity, a plush mouthfeel and a long, smooth finish.
- Varietal Content: Pinot Noir
- Appellation: Central Coast
- Alcohol Level: 14.1%