TASTING NOTES
This brand-new, 2016 Lazy Creek Vineyards Pinot Noir is a blend of grapes from our ranches in the Anderson Valley. Delicious and sustainably-farmed, this wine has aromas of spice, cola, plum blossom, black fruit, floral notes and graphite. The palate is rich and juicy with generous dark plum, acai and blueberry pie with cinnamon, clove and toast lingering on the finish.

VINTAGE NOTES
Peaceful and bucolic Anderson Valley, located just off the coastal region of Mendocino County, has warm, sunny days and cool, foggy mornings and nights that are ideal for growing grapes. The 2016 growing season started with a warm spring and some much needed rain. Bloom occurred in late May with a very bountiful set. Summer weather was ideal with not a lot of heat spikes and a mild August that allowed for ideal ripening. September brought warmer days and pushed the grapes to optimal ripeness. Harvest began mid-September and finished October 1.

WINEMAKER NOTES
The hand-harvested grapes are brought to the winery in macrobins where they are gently destemmed and transferred to small, stainless steel open-top fermenters or bins. After a three day cold soak at 50 degrees Fahrenheit to optimize fruit aromas and flavors, various yeast strains are introduced for complexity. Fermentors are punched down one to three times per day. Wines are pressed when dry and then racked to barrels to complete malolactic fermentation. The final blend was assembled in July and bottled in August.

FOOD PAIRINGS
The Lazy Creek Vineyards Anderson Valley Pinot Noir is delicious paired with braised meats, fowl, veal, salmon, lobster and prawns. Medium-textured soups and stews are also complementary. For cheese pairings with our Pinot Noir, try Gruyère, Gouda, French chévre, Comté, Edam or a light Cheddar.

TASTING NOTES
Located just off the coastal region of Mendocino County, peaceful and bucolic Anderson Valley has warm, sunny days, foggy mornings and cool nights that create the ideal microclimate for producing the Lazy Creek Vineyards Estate Pinot Noir. This delicious, sustainably-farmed wine has aromas of pomegranate, blackberry, and floral notes. Dark fruit flavors of blueberry and black currant lead to a rich mid palate with notes of pomegranate, followed by a lingering toasty cocoa finish.

VINTAGE NOTES
Our low-yielding vineyard of Pinot Noir grapes is comprised of Heritage and Dijon clones. The 2017 season began with record rainfall amounts during the winter, filling our reservoirs after 4 years of drought. Spring was mild, bringing favorable conditions during bloom, which led to a nicely set crop. As the season continued, we experienced more than an average number of hot days early to mid-summer, and then record highs over Labor Day weekend. Fortunately, the vines were ready to handle the heat with adequate soil moisture supplied by all the rain. The grapes for this wine were harvested the last couple weeks of September.

WINEMAKER NOTES
The hand-harvested grapes for this Pinot Noir are fermented in small open top tanks and macro bins. After a three day cold soak at 50 degrees Fahrenheit to optimize fruit aromas and flavors, various yeast strains are introduced for complexity. Fermentors are punched down one to three times per day. Wines are pressed when dry and then racked to barrels to complete malolactic fermentation. The final blend was assembled in July and bottled in August.

FOOD PAIRINGS
The Lazy Creek Vineyards Estate Pinot Noir is delicious paired with braised meats, fowl, veal, salmon, lobster and prawns. Medium-textured soups and stews are also complementary. For cheese pairings with our Pinot Noir, try Gruyère, Gouda, French chévre, Comté, Edam or a light cheddar.

TASTING NOTES
Located just off the coastal region of Mendocino County, peaceful and bucolic Anderson Valley has warm, sunny days and cool, foggy mornings that create the ideal microclimate for producing this exclusive, limited bottling Lazy Creek Vineyards “Five Barrel” Pinot Noir. This un-fined, unfiltered Pinot Noir is a blend of our five favorite barrels from two blocks on our estate ranch. Offering heady, complex aromas of wild berry, anise laced cherry, acai, spice and rose petal, the flavors entice with a dense core of rich boysenberry, black plum and blueberry complemented by hints of licorice, oak and black tea. Balanced and rich, this wine builds intensity through to the complex, lingering finish.

VINTAGE NOTES
A mild winter and warm spring led to an early bud break in March. Cool temperatures in May extended the bloom period, but was interrupted by spring rain. Ongoing drought conditions, coupled with a light crop led to an early harvest that began on September 2 and ended on September 14.

WINEMAKER NOTES
The hand-harvested grapes for this Pinot Noir are fermented in macrobins and small, open-top tanks. Lots are cold soaked for two to three days to optimize fruit aromas and flavors, and various yeast strains are used for complexity. Fermentors are punched down one to three times per day. Wines are pressed when dry and then racked to barrels to complete malolactic fermentation, then barrel aged for 11 months.

FOOD PAIRINGS
Our Lazy Creek Vineyards “Five Barrel” Pinot Noir is delicious paired with braised meats, fowl, veal, salmon, lobster and prawns. Medium-textured soups and stews are also complementary. For delicious cheese pairings with our Pinot Noir, try Gruyère, Gouda, French chévre, Comté, Edam or a light Cheddar.

TASTING NOTES
Between two ridges in the hills above Boonville in Anderson Valley, sits Lazy Creek’s Middleridge Ranch. Quiet and peaceful with warm, western winds in the afternoon, the flavors of these grapes are very fruit driven, but still possess the spice and minerality for which the valley is known. The 2016 Lazy Creek Middleridge Ranch Pinot Noir seduces with a perfumed nose of cherries, vanilla and licorice, followed by mouthwatering, juicy flavors of plum, pomegranate. Ripe, red currants on the mid palate are complemented by persistent cola and spice on the finish.

VINTAGE NOTES
Characterized by gentle and open rolling hills studded with large oak trees, Middleridge is a 160-acre ranch where 22 acres of well-regarded Pinot Noir clones are planted at 1,275-foot elevation. The 2016 growing season started with a warm spring and some much needed rain. Bloom occurred in late May with a very bountiful set. Summer weather was ideal with few heat spikes and a mild August that allowed for ideal ripening. September brought warmer days and pushed the grapes to optimal ripeness. Harvest began mid-September and finished October 1.

WINEMAKER NOTES
The Pinot Noir grapes are hand harvested and hand sorted in the field. Upon entering the winery, the grapes are gently destemmed and transferred to small bins and stainless steel, open-top fermentors. After a 3-day cold soak at 50 degrees Fahrenheit, various yeast strains are introduced to add complexity. Fermentors are punched down one to three times per day. Wines are pressed when dry and then racked to barrels to complete malolactic fermentation. The blend was assembled in July and bottled in August.

FOOD PAIRINGS
Our Lazy Creek Vineyards Middleridge Ranch Pinot Noir is a seductive, aromatic wine that pairs well with salmon, fowl and meat entrees such as beef bourguignon or rack of lamb.

TASTING NOTES

Our sustainably-farmed 2018 Lazy Creek Vineyards Gewürztraminer is a feast for the senses. A beautiful pale, light straw in color, this dry, Alsatian-style wine has delicate floral aromas of orange blossom, candied pineapple and lemon followed by a vibrant palate of grapefruit, zesty ginger and lychee that lead to a nice, lingering mineral-driven finish.

VINTAGE NOTES
Peaceful and bucolic Anderson Valley, located just off the coastal region of Mendocino County, has warm, sunny days and cool, foggy mornings and nights that are ideal for growing grapes. 2018 was a very good year with ideal weather conditions for the vines. Spring produced great set, and average rainfalls led to normal  to above‐normal yields. Consistently warm temperatures during the summer months without any drastic heat spikes or rain events allowed for longer “hang time” for the grapes, which led to fully ripe flavors.

WINEMAKER NOTES

The grapes for our Gewürztraminer are hand harvested, destemmed then lightly crushed. The grapes are allowed skin contact for six  hours to pick up flavors from the skins, then the grapes are pressed to stainless steel tanks for cold settling, then racked and inoculated with yeast. Fermentation is kept very cool to retain aromatics. Once fermentation is complete, the wine is racked again. This wine does not undergo malolactic fermentation in order to retain its natural, fresh, crisp acidity. The Gewürztraminer was bottled in April, 2019.

FOOD PAIRINGS
Our dry Gewürztraminer is delicious paired with moderately spicy and ethnic dishes, rich poultry, quiche Lorraine, and a variety of cheeses such as smoked Gouda, Emmental and Edam. This wine also pairs perfectly with prosciutto, bacon, duck, spicy sausage, and fish with a richer sauce.