Crafted exclusively as a limited edition for our members in July and now available for all to enjoy. This Pinot Noir profiles spicy anise and ripe cherry with a slight earthy tone on the palate. Limited cases available.
DESCRIPTION:
Exclusively crafted for a singular, limited edition shipment, this Pinot Noir is produced with grapes from the Arroyo Seco AVA in Monterey County.
94% Pinot Noir, 6% Cinsault
TA: 6.36 G/L | PH: 3.52| RS:.1.03 | Alcohol: 14.8%
FLAVOR AND AROMA NOTES:
This wine showcases aromas of tart raspberry, dried fig, light oak on the nose, transforming to spicy anise and ripe cherry with a slight earthy tone on the palate.
PAIRING SUGGESTIONS:
The medium body and bright acidity make this wine ideal to pair with brie or goat chesses, grilled portobello mushrooms, roasted vegetable gratin or cedar plank salmon.
VINEYARD NOTES:
Appellation: Arroyo Seco
Crafted exclusively for this limited edition, one-time shipment, this Pinot Noir epitomizes the perfect blend of artristy and tradition.
WINEMAKER'S
Kestutis "Gus" Vizgirda believes the secret to good winemaking begins in the vineyard. That is why throughout the growing season you will find him touring the rows of varietals and envisioning the kinds of wines he will produce from the harvest. For over two decades, Vizgirda has worked at many local wineries, working with some of the Valley's best winemakers to refine his craft. Today, he has developed his own unique approach to making wine and has won gold medals for several of his varietals.
In addition to serving as Wilson Creek's Winemaker, Vizgirda teaches wine classes at Mt. San Jacinto College and San Diego State University Extended Studies campus. He is also a judge at several local and international wine competitions.
Kristina Filippi
A lifelong resident of Southern California, Kristina Filippi grew up in the cradle of California’s winegrowing origins, the Cucamonga Valley. While attending college Kristina was hired to work in the winery tasting room at Joseph Filippi Winery in Rancho Cucamonga while she simultaneously attended Cal Poly Pomona and received a bachelor’s degree in Behavioral Science. It was during this time that she discovered her passion for wine and food pairing as well as the winemaking process. She soon enrolled in and graduated from the Le Cordon Bleu Culinary Arts program and went on to work at The Mission Inn Restaurant and Duane’s Prime Steaks and Seafood at the Historic Mission Inn in downtown Riverside.
Prior to joining us here at Wilson Creek, she spent the last two years working in and managing vineyards in Temecula. We are extremely excited to have her as a part of our team and we know she will create some amazing wines for our winery.
