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Wine Specs

Vintage

2021

Varietal

Pinot Noir

Appellation

Carneros

Acid

0.69g/100ml

3.33

Alcohol %

13.5

2021 Pinot Clair

In Stock

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Domaine Carneros Pinot Clair is a white wine made from the black-skinned Pinot Noir grape. The wine has an elegant nose layered with cherry blossom, butterscotch, pear, and wet river rock. But the defining feature of a White Pinot Noir is the texture. Only 209 cases produced, winery exclusive.

Wine Profile

Tasting Notes

The wine speaks first through its subtle and elegant nose, which is tightly layered with cherry blossom, butterscotch, pear, and wet river rock. But the defining feature of a White Pinot Noir is its texture. Where Chardonnay can be edgy and angular with citrus fruits, the White Pinot has a round, fleshy character. It has an immediate mouthwatering entry with exotic fruits, highlighted on the palate with honeycomb, stone fruit, and a creamy dairy component evoking vanilla bean custard in the long finish.

Vineyard Notes

The 2021 growing season commenced with an early budbreak followed by unseasonably cool spring and early summer temperatures, which helped preserve vineyard health as we entered a second year of drought conditions. Summer temperatures were moderated by the marine layer which allowed the grapes to mature slowly and consistently and resulted in wonderful depth of flavor and concentration in the generous harvest.

Production Notes

We start by picking grapes at a maturity level that is greater than those used for the sparkling wines, but not as high as those destined for still pinot noir. Night picking is a critical step so we can press the grapes early in the morning while they are still cool. A gentle pressing allows us to extract about 90-95 gallons of juice per ton of grapes before the pigments start to bleed out from the skins.

Winemaker Notes

This year’s edition features 65% Pommard clone combined with 35% Martini selection. The juice components were fermented primarily in neutral oak, with the notable additon of a concrete egg tank. A modest amount, one-third, of new water-bent French oak was employed to lift the spice. In total, the wine spent 14 months resting on the lees (sur lie) and 6 months aging in bottle.