Dancing Coyote Wines

Appellation:
Clarksburg
Grapes:Pinot Noir
Alcohol: 13.9
Residual Sugar: 0.24 g/100 mL (%)
pH: 3.79
Total Acidity: 5.6 g/L as Tartaric Acid
Harvested: September 2009
Brix at Harvest: 24.5
Bottled: April 2010
Production: 686 cases
Sales Sheet: Pinot_Noir_Sell_Sheet.pdf

2009: view details


	Verdelho
	Pinot Grigio
	Petite Sirah
	Chenin Blanc
	Albarino
	Pinot Noir
	Gruner Veltliner
	Gewurztraminer
	Chardonnay
	Cha Cha
	Rhumba
	Moscato

A fresh, medium-bodied red wine that showcases bright fruit with highlights of toasted almonds.

A fresh medium bodied red wine that showcases bright cherry and raspberry fruit notes, with highlights of toasted almonds. Youthfully bright, with light tannins, it has a soft refreshing finish.

This elegant Pinot Noir is best served slightly below room temperature (60-64°F). It pairs well with earthy flavors found in dishes made with mushrooms; cheeses such as brie and chevre; or with duck confit. A great food wine that will highlight the flavors, rather than overpower them.

This noble French grape is famous in the Burgundy region, and considered one of the premiere wine grape varieties. It gets its name “Noir” (which means black in French) from the color of its grapes. The Clarksburg appellation is ideal for producing it, mainly due to its climate and rich sandy, clay soils. Our vineyards enjoy hot, summer days from the Sacramento Valley, which allow the intense aroma of the fruit to develop. But they are also exposed to the cool maritime breezes from the bay in the evenings giving the grapes a fresh acidity. We take special care in all aspects of our grape growing from deficit irrigation, to precise pruning techniques, to handpicking at harvest.

Grapes were hand picked in the morning and gently crushed to a temperature controlled stainless steel tank. The wine was fermented around 85°F and was pumped over three times a day until going dry on the skins. The tank was drained, and the skins were removed to a press, where a soft pressing liberated the wine from the skins and seeds. It was then aged in oak barrels for 6 months and allowed to undergo malo- lactic fermentation before being racked to tanks for finishing before bottling.

2009 Pinot Noir