2016
La Crema
The fruit was gently picked, sorted, and de-stemmed with 70% whole berries placed into
open top fermentation tanks. Once in the tanks, the fruit was cold soaked at 48 degrees for
three to five days. During active fermentation, punch downs occurred three times per day
which allowed for increased extraction of tannins and color. Once fermentation was finished
the free run wine was transferred to a secondary tank to settle overnight before being racked
to French oak barrels for aging. The finished wine spent a minimum of nine months in barrel
prior to final blending and bottling.9 months inbarrel: 98% French oak, 2% American oak, 21% new
Alcohol: 13.5%
La Crema Winerie website
- Type Red
- Grape variety 100% Pinot Noir
- Appellation Sonoma Coast AVA
- Country United States
- Region California
- Year 2016