Most domestic Pinots are very fruit-forward, with good acidity and softer tannins. Look for bright red fruit like cherry and raspberry and darker fruit such as currant and plum, as well as some spiciness and a cola finish. The use of new oak is judicious, to keep the wine in balance. Here in California, we don’t need to worry about ripeness, so the winemaker can pick at the time that’s ideal for them to get the flavor profile they ultimately want.
I believe that decanting all wines is a good idea. If they are young, this will open them up and encourage them to evolve in the decanter. For me the ideal drinking temperature is between 65 and 70 F.
What can consumers expect with respect to the wines you're releasing this year?
Cargasacchi: Our wines will be ripe and dark, balanced by acidity, and will increase people's vocabulary and singing ability!
Prosser: Well, from J.K. Carriere, you can always expect higher-acid, classic wines that are made for food and built for age. The wines from the 2012 vintage that are out now are gorgeous and will cellar as well as or better than any domestic Pinot. But I don't make much, so it tends to move pretty fast!
Kurtzman: The 2013s from August West will be on the riper side, similar to the 2009s. Right now, they're a little closed down, since they're so young -- but as the year progresses, they'll open up to reveal the incredible growing season that was 2013.
Kosta: The 2013 wines are complex and luscious. Our Pinot Noirs are fruit-driven, with depth and structure that remind me of the intensity of 2005 and 2007. Hold them for a year, if possible.
Copyright 2016 Ruth Tobias via Zester Daily and Reuters Media Express