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2017 Pinot Noir
Library Wine

2017 Pinot Noir
2017 Pinot Noir - View 1
2017 Pinot Noir - View 2

COMPOSITION: 100% Estate grown Pinot Noir; 5 clones (Pommard, Dijon 114 & 115, swan and "R" clone)
TA: 6.01 g/L
pH: 3.71
ALCOHOL: 14.5%
AGING: 12 months French Oak barrels
PRODUCTION:  440 cases


Aromas of ripe plum, raspberries and a hint of pomegranate tart on the nose. The palate is earthy, with black cherry, and ripe strawberry. Beautiful spice and vanilla oak round out this the palate to a delicious lingering richness. Well balanced with a silky finish. We’ve grown Pinot Noir in South Napa for 40 years, and this vintage beautifully reflects our farming philosophy and the micro-climate of our South Napa location.  


Winter rain and cold weather marked the beginning of the 2017 growing season; we received nine inches of rain in February. The heavy rain continued through March and April, we logged four inches of rain in April – very heavy. Napa Valley received so much rain in the winter of 2017 that valley floor vineyards looked like ponds, with vines sitting in several feet of water; we even got some snow on Mt. St. Helena – very unusual! Ultimately, the wet weather we received at the beginning of 2017 would officially end the five-year drought in California. We had a normal, dry Spring. Bud break came right on time, in mid-March. And then came the heat. We had 10 days of 100+ weather in June; Napa can get hot, but we don’t usually see triple digits until late summer. Verasion hit in mid-July. We had another wave of heat in August 2017, temperatures hit 110 degrees in South Napa (and near 120 in North Napa), and stayed there. The heatwave continued through the beginning of September, which accelerated ripening and leads us to harvest about a week early. 


Harvest began on September 6, 2017, before daybreak to ensure grapes remained cool. Grapes were delivered to the winery, destemmed, and pumped into stainless steel tanks to begin a 14-day fermentation on skin and seeds. During fermentation temperatures and sugars are checked 3 times a day, and we slowly raise the temperature from the initial 40 degrees to turn sugar into alcohol. Wine is fermented until dry. Next, free-run juice goes into tank, and grape skins go directly to the press for an hour cycle. The juice is pumped into French Oak barrels. Over a 12-month aging period, wine is racked off the lees three times before blending and bottling.


The Earthiness and red fruit in this wine pair brilliantly with blue cheese – an unusual pairing, but we promise it’s worth a try! Also serve with main dishes such as eggplant parmesan, mushroom risotto, duck, lamb, and chicken. Very tasty with milk chocolate, and blue fruit-based desserts (blueberry, blackberry, raspberry, cherries). 

Retail Price: $60.00
Case Price (12 bottles): $720.00

Club Member Price: $51.00
Club Member Case Price (12 bottles): $612.00

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/ 750 ml
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/ Case of 12

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