Based in the Los Carneros and Stags Leap districts of Napa and Sonoma Valleys, Robert Sinskey has grown his 100% organic and Biodynamic certified winegrowing operation to over 200 acres of premium vineyards over the past twenty-five years.
Sinskey Family Vineyards Pinot Noir 2015
This vintage of Robert Sinskey’s Los Carneros Pinot Noir excites the senses the moment it hits the glass. Rich, classic Carneros Pinot Noir notes of perfectly ripened raspberry, bing cherry, rhubarb, strawberry jam, rose and forest herbs… a true interpretation of the year’s dry, warm conditions. The first sip reveals a wine with an Old World soul that is food-friendly with an age-worthy structure. It is balanced by a New World preciseness that highlights the impeccable red fruit. The fruit feels more fresh and textured than the aromas would suggest with crisp cranberry, pomegranate and blood orange adding lift to a bright and juicy mid-palate that leads to a long finish marked by the balance of savory, complex, supple-tannins and mouth-watering brightness.
The vintage of 2015 was another drought year that started with an unseasonably warm January. Over four inches of rain fell in February followed by the driest March on record resulting in the lowest snowpack level ever recorded. The vintage was saved by a half an inch of rain in April.
The combination of drought and cool weather led to an uneven set of smaller berries with thicker skins and overall lower yields. Harvest came early – it was the first time in the history of the winery that all white varieties and Pinot Noir were picked before the second week of September. All the Pinot Noir was picked at night for two reasons – the vineyard workers prefer the cool night hours and the fruit benefits from the night temperatures. Picking at night helps the fruit maintain freshness and acidity as it meets its maker on the crush pad first thing in the morning.
Each individual lot of Pinot Noir (there were 19 individually fermented lots of Pinot Noir comprising 11 different heirloom selections and clones) is gently fermented on native yeast with a technique that best suits the individual lot. Once the wine is fermented dry, it is moved to the cave where it rests in 30% new French oak barrels for a year.