Sourced from premier vineyards in Monterey, Sonoma and Santa Barbara counties.
Consulting winemaker Alison Crowe, noted Pinot Noir specialist, has deep knowledge of the vineyard sites.
Stylistically a rich bold Pinot Noir, full-bodied with rich texture. Flavors of bing cherry, red plum with a long vanilla finish.
Unique. Balanced. Lush.
Verada Pinot Noir harmoniously blends the complex flavors of three world-renown California wine growing regions. A bright ruby color entices while raspberry, red plum, and vanilla linger on the palette. Pair with salmon, tomato based dishes, and soft cheeses. For a vegetarian option, try Verada Pinot Noir with a spicy lentil curry.
APPELLATION: Tri-County California – 57% Monterey, 20% Santa Barbara, 23% Sonoma
VARIETAL: Pinot Noir ALCOHOL: 13.5%
A bright ruby color and excellent oak structure, Verada Pinot Noir is a harmonious blend of premier coastal California vineyards.
AROMAS: Bright red fruit, hint of spice FLAVORS: Raspberry, red cherry, black currant FINISH: Smooth, hint of vanilla
Alison Crowe, Winemaker
Briefly cold soaked and fermented in small vats with maximum temperature at 85 degrees F. Underwent 100% malolactic fermentation and aged in French and American oak for 16 months, mixture of light and medium + toast.
CERTIFIED SUSTAINABLE VINEYARDS: Coastal Monterey vineyards provide a strong backbone and is
softened by fruit forward Santa Barbara and completed by sophisticated Sonoma.
DIETARY INFORMATION: Non-GMO, vegan, naturally gluten free
lots went through 100% malolactic fermentation before aging in French oak for 16 months. A mixture of light and medium + toast contributed body, richness and finesse.
“I sourced this wine from our vineyards in Monterey, Sonoma and Santa Barbara Counties. I find that the fog of the Santa Lucia Highlands gives the wine freshness while the Santa Barbara hill blocks provide a balancing ripeness and roundness. Pinot Noir, especially, likes being in cooler sites. Rolling hills, sandy, well-drained soils and careful vineyard site selection mean that we get a great mix of ripeness, flavor density and acid retention.”
Cooperage: French and American Oak, 35% New