Domaine Anderson is nestled in the breathtaking, fog-cooled hillside and mountain terrain of Northern California’s Anderson Valley. Purchased by Champagne Louis Roederer in 2011, the Dach family vineyard prides itself on its limited production and classical wine making style. The cooling marine climate characteristic of this region provides ideal conditions for the cultivation of Pinot Noir and Chardonnay grapes. All the wines wines are crafted with precision and care to express the uniqueness of the Anderson Valley terroir. This Pinot Noir for Domaine Anderson’s second wine, Carpe Diem, is made from 90% grapes sourced exclusively from wholly-owned Anderson Valley vineyards.
First produced in 2013, Carpe Diem Pinot Noir and Chardonnay are made in Northern California’s Anderson Valley. This region has gained an excellent reputation over the years, and is renowned for having the ideal terroir for growing Pinot Noir and Chardonnay for still wines. Not far from the coast and the Pacific Ocean, this fog-shrouded region provides excellent growing conditions for these delicate grapes.
Grapes sourced from vineyards spanning warmer inland to cooler coastal areas in the Anderson Valley were harvested at night, destemmed and allowed to naturally ferment with indigenous yeast in small stainless steel and oak wood open-top tanks. During the 12-day fermentation, 1 to 2 punchdowns per day lightly extracted the delicate Pinot Noir aromas and flavors before pressing in our small basket press. The young wine was then aged in 60-gallon French oak barrique with 12.5% new and 10% 1-year old barrels. A cool and extended malolactic fermentation lasting through the following spring finished the barrel aging. After 10 months in barrel, the wine is blended and bottled with loose filtration.
Harvest Start Date: August 23, 2017
Harvest End Date: September 20, 2017
Bottling Date: July 24, 2018
Elegant and reserved aromas are pretty with freshly crushed cherry, mushroom and wet earth tones. Generous flavors of plum, blackberry and leather are uplifted with a great texture, silky tannin and crisp acidity.
Pairs beautifully with roasted beef tenderloin, chanterelle risotto, and semi-hard cheeses such as asiago and manchego.
Serve at 12°C
Anderson Valley, California
100% Pinot Noir