Grapes for the Napa Cellars 2016 Pinot Noir were sourced exclusively from premier vineyards in the southern part of Napa Valley, where the San Pablo Bay creates a cool, maritime climate. Morning fog rolls across the vines, ushering in the cool breezes ideal for growing delicate, flavorful Pinot Noir. The vines here produce complex, layered fruit that translates to an earthy minerality and exceptional natural acidity in the glass.
The 2016 growing season in Napa Valley started out with unseasonably warm temperatures, though welcomed rains occured in the late winter and early spring after
years of drought. Bud break was early though slowed with April showers leading to a harvest that was still early, though with a heavier crop than the 2015 vintage.
Once harvested, the grapes were carefully sorted, de-stemmed and gently crushed. During a 7 to 9 day maceration period, Délestage—the process of removing the grape
seeds and allowing the juice to remain in contact with the skins—was employed. This technique helped to release the aromatic character of the fruit, enhance the color and flavor of the wine, and create soft, round tannins. Following fermentation, the wine was aged in 100% French oak barrels (27% new) for 10 months.