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The summer of 2004 was a hot one, with temperatures at the winery exceeding 90° F. nineteen times in July and Augu...Read more...
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Food Pairings for Firesteed Cellars Pinot Noir
The summer of 2004 was a hot one, with temperatures at the winery exceeding 90° F. nineteen times in July and August. Cool, but dry fall weather eased the growing season toward a spectacular mid-October finale. The 2004 Pinot Noir from Firesteed echoes the style of previous vintages, by virtue of gentle techniques they continue to employ in the cellar. The grapes were fermented in stainless steel tanks with selected yeasts propagated from cellars in Burgundy, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation. Just a touch of barrel-aged wine was included in the blend to round out the flavors and enhance complexity. Elegant, with aromas of sliced strawberries and fresh raspberries. Surprisingly rich, with flavors of baker's chocolate and freshly roasted coffee beans.
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