Wine Article
2019 La Crema Pinot Noir Monterey
Last edited on 4/16/2022 by LindsayM
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MONTEREY
2019 PINOT NOIR
Our original name, La Crema Vinera, means “best of the vine,” setting the standard for all we do since 1979. Our family-owned and operated winery focuses exclusively on cool-climate appellations. We’re continually exploring these very special regions— passionate in our belief that they make uniquely expressive and elegant wines.
A REMARKABLE PLACE
The Monterey AVA consists of a long valley stretching from the uniquely cold Monterey Bay to the far Southeast reaches of the Salinas Valley. An ever-present breeze and maritime influence rise from the ocean cooling wide expanses of rolling vineyards. The fruit for this wine is sourced from multiple vineyards across the Monterey AVA including our Panorama, Clark, and Rincon estate vineyards. Vineyards located in North Monterey bring juicy fruit notes while the vineyards in the South bring riper fruit flavors. Soil across the vineyard sites are predominantly free draining sandy loams and alluvium.
It’s one of the world’s best cool-climate appellations. It’s a place for La Crema.
EXCEPTIONAL GRAPES
The 2019 growing season in Monterey was relatively cool, with growth slowed by persistent fog and overcast skies. Summer temperatures were mild and a continuation of the traditional conditions observed in 2018. Fruit set nicely, and early indications for an average-sized crop load proved true. Ripening proceeded slowly and gave the grapes ample time to develop rich and concentrated flavors while retaining vibrant and juicy acidity. The Monterey Pinot Noir harvest began on September 18th, when flavors, acids, and sugars were in perfect harmony.
ARTISAN WINEMAKING
Our boutique, hands-on techniques continued into the winery.
The fruit was picked at night and delivered to the winery in the cool mornings. The grapes were cold soaked for three to five days before being fermented in open top tanks. Punched downs were performed three times per day during active fermentation for increased flavor and color development. Post-fermentation, the free run wine was transferred to tanks to settle before being racking to a mix of new and neutral French oak barrels. The wine was aged for eight months without racking before the final blend was crafted and bottled.
2019 PINOT NOIR
Our original name, La Crema Vinera, means “best of the vine,” setting the standard for all we do since 1979. Our family-owned and operated winery focuses exclusively on cool-climate appellations. We’re continually exploring these very special regions— passionate in our belief that they make uniquely expressive and elegant wines.
A REMARKABLE PLACE
The Monterey AVA consists of a long valley stretching from the uniquely cold Monterey Bay to the far Southeast reaches of the Salinas Valley. An ever-present breeze and maritime influence rise from the ocean cooling wide expanses of rolling vineyards. The fruit for this wine is sourced from multiple vineyards across the Monterey AVA including our Panorama, Clark, and Rincon estate vineyards. Vineyards located in North Monterey bring juicy fruit notes while the vineyards in the South bring riper fruit flavors. Soil across the vineyard sites are predominantly free draining sandy loams and alluvium.
It’s one of the world’s best cool-climate appellations. It’s a place for La Crema.
EXCEPTIONAL GRAPES
The 2019 growing season in Monterey was relatively cool, with growth slowed by persistent fog and overcast skies. Summer temperatures were mild and a continuation of the traditional conditions observed in 2018. Fruit set nicely, and early indications for an average-sized crop load proved true. Ripening proceeded slowly and gave the grapes ample time to develop rich and concentrated flavors while retaining vibrant and juicy acidity. The Monterey Pinot Noir harvest began on September 18th, when flavors, acids, and sugars were in perfect harmony.
ARTISAN WINEMAKING
Our boutique, hands-on techniques continued into the winery.
The fruit was picked at night and delivered to the winery in the cool mornings. The grapes were cold soaked for three to five days before being fermented in open top tanks. Punched downs were performed three times per day during active fermentation for increased flavor and color development. Post-fermentation, the free run wine was transferred to tanks to settle before being racking to a mix of new and neutral French oak barrels. The wine was aged for eight months without racking before the final blend was crafted and bottled.