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The 2006 Acacia Winery Lake Vineyard Estate Pinot Noir’s aromas are filled with ripe blackberry, rose petal, mineral and spicy oak. Layers of Satsuma plum, cassis and blueberry mingle with smoky oak in the expansive, lingering flavors. This complex blend includes nine different wines made from sections of the renowned Winery Lake Vineyard. The Dijon clone wines provide fragrance and delicacy, while the Pommard clones offer structure and fine tannins. The finished wine possesses balanced acidity and great structure, adding to its ageability. Enjoy this wine with an elegant entrée, such as roast duck breast with dried cherries and Pinot Noir essence, or veal loin stuffed with leek and wild mushrooms.
Winemaker Matthew Glynn used gentle techniques to develop each wine’s personality, including cold soaking of the must, fermentation in open top tanks and nine months of barrel aging. He then selected individual barrels of wine to blend for the most balanced and complex wine.
"Dried herb and cherry fruit is medium-bodied, with a hint of anise and sage. Ends with drying tannins. Drink now through 2012. 2,500 cases made. –JL
" -Rated 87, Wine Spectator
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