The vines that yield this wine are only about 15 years old. The fruit was vinified in stainless steel tanks, and the wine aged for ten months in French and Hungarian oak barrels, about half new. Its aromas are spicy, red-fruited; it smells like sun-dried tomato and potpourri, cherries and baking spice. The body of the wine is soft like a child’s hand. The acidity and tannins are scant, almost trifling; the wine derives character from the spiciness of the young Dijon-clone fruit. It’s a good wine for salmon, poultry, or pork, or curries spiked with spice. The weight is light enough to balance vegetarian and vegan fare. It’s also a nice picnic wine.
2017 Clos du Val Estate Pinot Noir Carneros Napa Valley
14.3% abv | $38 (sample)
