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Acacia achieves depth of flavor in their Carneros Pinot Noir by blending their estate-grown grapes with wines made from the vineyards that produce their Single Vineyard Selection series. Controlling every aspect of viticulture is critical to quality. \r\n\r\nBut other regions of California beckoned Acacia to indulge their passion for Pinot Noir (and Chardonnay) driving them to create A by Acacia. For A by Acacia Pinot Noir, the Monterey vineyards produce a perfume of flowers and an underlying minerality, while Sonoma provides bright, cherry flavors and Carneros, a dollop of classic spiciness and velvet texture.
A well-balanced acidity accentuates the fine tannins which carry through to the long finish.\r\n\r\nThe vintage was 100% Stainless Steel Fermented, with 100% Malolactic Fermentation. Seven months aging; drink now through 2015.
Pair with richer pastas, wild mushroom risotto, grilled salmon and herb-crusted pork tenderloin.
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® 2014 Diageo, Norwalk, CT