LIBRARY - Mira Pinot Noir Hyde Vineyard 2014
Intriguing strawberry, sweet tobacco and vanilla bean aromatics intertwined with blackberry honey, puer tea and pomegranate flavors. A finish filled with ever evolving essence of burnt caramel and a red velvet texture.
Hyde Vineyard, Los Carneros AVA
24 months, 100% French oak barrels (new)
Full, in barrel
Berry and spice aromas with black cherry, raspberry and earth
Recently identified by the Wall Street Journal as one of “the five California vineyards you need to know,” Hyde Vineyard is the superstar of the Los Carneros region of Napa Valley. Larry Hyde began planting in what would become Hyde Vineyard in 1979. Recognizing the ideal conditions of East facing slopes, sun exposure and coastal influence, his experiments with vine row orientation, rootstock and clonal selection has resulted in a vineyard able to produce some of the finest Chardonnay and Pinot Noir grapes, while also producing stellar Syrah and other less common Napa Valley varieties. Recognized as “The Wise Man of Carneros” by Wine Spectator, it is no wonder grapes from this vineyard are so strongly sought after and Mira is proud to produce more varietals from Hyde Vineyard than any other producer.
Vintage 2014 is best remembered as the year of the big, Napa centered earthquake. This occurred in August, at a time most wineries are preparing to receive fruit if they haven’t already done so. Though wineries were impacted, the vineyards themselves suffered no damage. The months leading to harvest showed a drought tendency, with the 2013/14 season being one of the driest on record. Though rainfall was about half of normal, we received quite a bit of rain in February and March, enough to hold us over for the rest of the season. The warm Spring and dry summer resulted in smaller grapes, which typically means a higher degree in flavor concentration. Nature gave us an unexpected bounty in 2014, however another excellent vintage.
Calera clone. Five day cold maceration followed by 17 days of fermentation. A combination of daily pigeage and pumpovers during time on the skins maxing out at a fermentation temperature of 88°F. 23 days total vat time followed by malolactic fermentation in barrel. Aged for 24 months in 100% new French oak barrels.
Food Pairing Notes
Grilled Steak, Cedar Roasted Salmon, Braised Pork Belly, Aged Cheddar
We currently ship wine to all states except the following:
MS, UT, VT