Carneros Creek Winery
Before
Pinot Noir became the Box Office hit, this tough to grow grape was receiving
steadfast attention from Francis Mahoney.
Armed with
the enthusiasm of a 25-year-old and confidence in California’s potential to
make world-class wines, Francis Mahoney set out in 1971 with bride, Kathy, to
grow Pinot Noir and make wines that would rival red Burgundies. Undaunted by
Pinot Noir’s reputation as a difficult grape to grow and vinify, Francis
accepted the challenge.
Francis
researched the elements linked with great French Pinot Noirs, noting that the
Burgundians were captivated by the concept of terrior, the combined influence
of climate and place on a wine. Francis found an area similar to Burgundy in
Los Carneros, the appellation that lies across the southernmost portions of the
Napa and Sonoma Valleys. Often obscured by fog and swept by breezes from San
Francisco Bay and the Pacific Ocean, Carneros offered cool year-round
temperatures ideal for growing Chardonnay and Pinot Noir.
Francis
planted Pinot Noir and began 30 years of clonal trials to better understand
some of the hundreds of clonal variations of the variety. In 1972, he built a
small, functional winery and set about using his best tool, a palate honed in
the cellars of Burgundy during his tenure as a wine importer, at Connoisseur
Wine Imports in San Francisco.
When the Mahoneys
purchased their land in Carneros, which means ram in Spanish, the land was
mainly comprised with orchards and sheep herds. Under his direction, Carneros
Creek and the U.C. Davis school of Enology and Viticulture conducted the first
research focused on improving California Pinot Noir clones in separate small
lots and then blending these clonal selections in different ways, he could create
several styles of Pinot Noir all of which were stylistically unique
representatives of the varietal. With over 160 acres planted to this one
variety, the next step was to build a state-of–the-art winery to bring out the
best from each clone. The combination of the most modern technology and
viticultural research along with a reverence for Old World methods insures the
success of Carneros Creek as a leading producer of New World Pinot Noir.
In 1998,
investors helped turn Carneros Creek Winery into a destination spot and
expanded the facility. Francis found himself becoming more of a winemaker and
was losing focus on what got him to where he was and that was farming. Ken
Foster was hired as winemaker and Francis continued to work the vineyards and
do clonal research along with Ken.
At this
time, Michael Mondavi was looking for an actual winery to produce his brands of
wine: I’m, Oberon, and Hangtime, which were all being made at other facilities.
Therefore, in 2004, Mondavi purchased the Carneros Creek brand and some of the
acreage surrounding the winery.
To this
day Francis continues to farm the lands around the winery, which he still owns,
and uses the winery to make his own wines under the Mahoney Vineyards label.
The two
wines we are tasting this month are from the Fleur de California portfolio.
Although Francis Mahoney does not own the wines, he has a history and
involvement with the wines that put them in a class of their own. Ken Foster is
the winemaker for both wines and he carries the flag for Mahoney while using
the fruit developed in the Carneros AVA.
The Pinot
Noir Rose is made in a crisp, dry style that is designed to accompany food. The
Fleur Rose combines the typical Carneros Pinot Noir floral and fruit aromas
with a mouthful of fresh strawberry and honeysuckle. The wine has a fresh
mouth-watering finish that cleanses the palate. This delightful wine reminds us
that even though the wine is light in color, it can retain all the character
and beauty of its varietal. Pair this wine with seafood, salads, cheeses,
white-sauced pastas, and your favorite light-medium fare.
Our Petite
Sirah is fabricated from an extremely low yielding vintage, making this wine
highly concentrated with flavor. This wine is dense with intense aromas of
blueberries, peppercorn and nutmeg. Dark in color, once in the mouth, it
explodes in flavors of blackberries, vanilla, spice and a hint of black pepper.
This is a nice quaffing wine that finishes smooth yet bright and is best served
with barbecued pork ribs, teriyaki beef dishes or any type of wild game.
2011 Fleur de California
Pinot Noir Rose
North Coast, California
Alcohol: 13.05%
Harvest date: Sept. 15- 17, 2010
No barrel aging
Cold fermentation 55-60⁰ F
Suggested retail: $15.99 750ml
Club price: $14.99 750ml
2008 Fleur de California
Petite Sirah
North Coast, California
Alcohol: 13.8%
Harvest date: Sept. 30 – Oct. 18,
2008
12 months French Oak barrel aging
Fermentation at 80-90⁰ F
Suggested retail: $15.99 750ml
Club price: $14.99 750ml
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