" We don't sell the wine without touching the vine "
La Crema Fog Veil Pinot Noir 2018
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| Country: | United States |
| Regions: | California California (Sonoma County) |
| Winery: | La Crema |
| Grape Type: | Pinot Noir |
| Vintage: | 2018 |
| Bottle Size: | 750 ml |
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La Crema Fog Veil Pinot Noir is made from 100 percent Pinot Noir.
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Review:
Tremendous energy is conveyed through a guiding light of spiced cher- rywood and notes of tea leaves and flint. Rich and concentrated, with a hint of smoked cedar on the finish. The grapes come from neighboring estate vineyards in the Santa Rosa Plains region of the Russian River Valley.
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VINEYARD Multiple vineyards throughout Sonoma County, including both valley floor and high-elevation hillside sites
PRODUCTION 600 cases
VARIETAL 100% Pinot Noir
CRUSH Night harvested by hand beginning in mid-September, concluding at our coolest sit on October 13. Cluster and berry sorted by hand, de-stemmed, no crushing
FERMENT 7-day cold soaks, followed by native fermentation in open-top containers, with the grapes fermenting on their skins for an average time of 14 days.
AGING 16 months, French oak barrels, 7% new, remainder once-used. Never racked prior to bottling. Bottled un-fined, unfiltered.
NOTES Singularly great. 2018 was an all-time vintage for California’s North Coast, achieving rarely before experienced heights. A mild summer gave way to Autumnal perfection, allowing cooler areas the opportunity to ripen their crop while chemistries remained perfect. What arrives in bottle is nothing short of a pinnacle representation of Sonoma County Pinot Noir — profound depth of pure, red Pinot Noir fruits, caressing textures balanced by deep minerality and a quenching acidity.
Belle Glos Clark and Telephone Vineyard Pinot Noir is made from 100 percent Pinot Noir.
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We harvested early in the morning so the fruit would arrive at the winery while the grapes were still cool to preserve their vineyard-fresh flavors. After destemming (but not crushing) the berries, we cold-soaked the must for 14 days to soften the skins and allow for ideal extraction. During fermentation in a combination of closed and open-top stainless steel fermenters, we used both punch-down and pump-over techniques to extract color and phenolics. We aged the wine in 100% French oak (60% new) for up to 12 months. After the wine underwent malolactic fermentation, we racked it twice before bottling.
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Burnished black raspberry and graphite form a bond on a foundation of dark chocolate and sweet tobacco. White pepper outlines rose petal on the well-structured palate before perky acidity and a creamy weightiness highlight the lengthy finish.
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Product Description
La Crema Fog Veil Pinot Noir is made from 100 percent Pinot Noir.
A lush, earthy, and balanced Pinot Noir from select estate vineyards in California's famous Russian River Valley. This red wine opens with aromas of wild strawberry, blackberry, and cardamom. Flavors of boysenberry, raspberry, and sassafras with hints of baking spice. Soft tannins are balanced by vibrant acidity. This Red Wine has a Cork closure. Alcohol Content: 14.8% Pair with grilled filet mignon, bacon wrapped pork tenderloin and camembert. Aromas of wild strawberry, blackberry, and cardamom. Flavors of boysenberry, raspberry, and sassafras with hints of baking spice. Soft tannins are balanced by vibrant acidity.
Review:
Cherry, plum and red currant flavors show plenty of cedar and dried tarragon accents, backed by vibrant acidity and juicy tannins. Ends with notes of flint and slate on the spicy finish. Drink now through 2025. 3,177 cases made.
-Wine Spectator 91 Points
Winery: La Crema
When La Crema was founded in 1979 as La Crema Viñera, meaning the Best of the Vine, the name was intended as an unabashed boast: These vineyards produced the very best grapes in the region. Today, the name has been shortened to mean, simply, the best, and La Crema’s wines represent the best grapes from preeminent cool-climate regions in California and Oregon.
La Crema wines—inspired by Burgundian-style Chardonnay and Pinot Noir—are made in small lots that nurture distinct flavors and balance. The end result is elegant wines that are unswerving in quality over time.
La Crema began at a time during which few wineries in California were making Pinot Noir, and even fewer were doing so with a single-vineyard focus. A group of wine lovers ran the show back then using old-world techniques such as whole-cluster pressing and open-top fermentation. This was a great foundation for winemaking, but with stellar fruit from exceptional vineyard sites, there was always the opportunity for more.
That evolution took shape in the early 1990s when Jess Jackson and Barbara Banke imbued the winery with the artisan ethos it retains today. Their vision for the future was simple: That Pinot Noir should be as popular as Cabernet Sauvignon and Merlot, and La Crema could be the vehicle to do just that. They also loved that the winery was a pioneer of single-vineyard designate wines, and saw this as an important differentiator.
Jackson and Banke purchased La Crema in 1993 and produced the first vintage in 1994. Two years later a new winery was constructed in the fog-shrouded, redwood-lined Russian River Valley appellation. Jackson’s daughters, Laura Jackson Giron and Jenny Jackson Hartford, along with his sons-in-law, Rick Giron and Don Hartford, took on leadership roles at La Crema: managing the day-to-day operations and representing the winery out in the market. With a renewed vision, resources, and leadership, a new era had begun.
Initially, La Crema focused efforts on developing wines from the Sonoma Coast, deemed the next great appellation for Pinot Noir, using artisan, boutique-style production techniques, like gentle handling, precision sorting, and crushing grapes in small batches. The winery then set its sights on bringing in the best talent available at the time. Some of the winemakers during this period included Rod Berglund, Jeff Stewart, and Dan Goldfield. The list was an all-star lineup of winemaking greats and experts in Pinot Noir and Chardonnay.
Right after the new millennium, La Crema set out to nurture an estate vineyard program comprising the best cool-climate sites along the West Coast. The winery began working extensively with fruit from appellations such as Sonoma Coast, Green Valley, Anderson Valley, and Los Carneros, extending its reach into Monterey in 2008, and then to Oregon’s Willamette Valley in 2012. Though these growing regions are different, the vineyards themselves all fall within cool-climates with well-drained soils that restrict yields and produce distinctive, balanced wines. For La Crema, these technical similarities were keys to delivering the best of the best to its customers.
“Jess always felt that if you could grow your own grapes, you have a much better chance of really being successful in controlling the quality of your wines,” Don Hartford says, noting that farming the vineyards sustainably also helps grow the very best fruit.
Over the course of the last decade, the winery has continued to add wines from cool-climate vineyards in California and Oregon. Perhaps the most notable of these spots is the iconic Saralee’s Vineyard in Russian River Valley. As a result of their long-term grower contract, La Crema had been receiving coveted Pinot Noir and Chardonnay from the renowned vineyard for years and developed a close relationship with Richard and Saralee McClelland Kunde. When the Kundes approached them about buying the historic property in 2013, La Crema jumped at the opportunity. The winery launched a three-year rehabilitation of the circa-1900 barn on the property and reopened it as the La Crema Estate at Saralee’s Vineyard in 2016. Today, the convivial hospitality center that looks out on undulating hills of vines serves as the yin to the yang of the new and modern tasting room in downtown Healdsburg.
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Average age of the vines is 30 years.
Manual harvest from September 21th to October 7th 2015.
Upon arrival at the winery, only the best grapes were selected using a sorting table.
Skin contact maceration during 2 weeks in temperature controlled vats.
Aged 12 months in Oak barrels. (1/3 new oak, 1/3 1 year old and 1/3 two year old barrels). They use 60% French Oak and 40% American Oak.
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Review:
"A purple-colored, young wine dominated by Merlot, this is rich, structured and full of blackberries. With a good balance between the fruit and the tannins already in place, it shows excellent potential. Drink this already delicious but still firm wine from 2022. - ROGER VOSS"
- Wine Enthusiast (December 2018, Best of Year 2018 Issue), 90 pts
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HARVEST: Harvest by hand.
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