This juicy wine is so pretty. It is bright on the mouth and full of energy. Showing raspberry, dark cherry, and jasmine on the nose, the palate is cranberry, orange and roasted strawberry. There are firm tannins and the mouthfeel is like velvet or suede- so smooth!
This wine was allowed to ferment natively in small lots and then aged in French oak, 25% new, for 15 months.
142 cases produced
2018 Brosseau Pinot Noir
$44.00
When people talk about Pinot Noir and get all geeky about, they usually reference the clonal selection. That is because there are several very distinctive clones of Pinot in America (45 Dijon clones alone), and they all do different things depending on where they are planted and how they are farmed. Many clones are thought to not make complete wines on their own, but be highly desired for blending, while some clones are noted for being able to stand alone.
For this bottling, I will stick to the relevant included clones.
Dijon Clone 113 – Generally moderate yielding and producing light color. Classic blend of blue and red fruit notes with plum, cherry, and raspberry fruits with a cedar and pepper finish. Known for elegant aromatics.
Dijon Clone 114 – Small and compact cluster, small berries, very dark color, purple hue, rich aroma, good structure, tannic, classic Pinot Noir flavors of black cherry and spice.
Dijon Clone 115 – The most widely planted in California as it can make a complete wine on its own. Naturally high yielding. Dusty nose with primarily red and dried fruits, earthy notes, and a butterscotch and black pepper finish makes complex, and powerful wines. Good ratio between fruit-flesh and berry skin so a higher aroma and color extraction can be achieved.
Mount Eden Clone – One of the oldest clones in the state, the Mount Eden clone was reportedly brought to California in the late 19th century by Paul Masson from one of Louis Latour’s Burgundian vineyards. This clone is very dark and rich and offers tremendous bass tones to the wine, and can also be used to make a complete wine.