Carpe Diem Pinot Noir

Anderson Valley, California, United States

Vintage:2017 (Past)

2015 (Past) | 2018 (Current) | 2019 (Pending)

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Carpe Diem Pinot Noir 2017


Carpe Diem Pinot Noir is made in Northern California‘s Anderson Valley. Over the years, this region has gained the reputation of an ideal terroir to grow Pinot Noir for still wines. Grapes for the Carpe Diem Pinot Noir are selected exclusively from the best vineyards in the cool Anderson Valley. This fog-shrouded region not far from Mendocino Coast and the Pacific Ocean provides ideal growing conditions for these delicate grapes.

Vinified under the meticulous supervision of Roederer‘s winemaking team, Carpe Diem‘s philosophy is to offer the best of two worlds: the richness of California fruit and the elegance of a French wine.


Grapes sourced from vineyards spanning warmer inland to cooler coastal areas in the Anderson Valley were harvested at night, destemmed and allowed to naturally ferment with indigenous yeast in small stainless steel and oak wood open-top tanks. During the 12-day fermentation, 1 to 2 punchdowns per day lightly extracted the delicate Pinot Noir aromas and flavors before pressing in our small basket press. The young wine was then aged in 60-gallon French oak barrique with 12.5% new and 10% 1-year old barrels. A cool and extended malolactic fermentation lasting through the following spring finished the barrel aging. After 10 months in barrel, the wine is blended and bottled with loose filtration.

Principal coopers are François Frères, Sirugue, and Seguin Moreau. 

Tasting Notes

Blackberry and plum dominate the aromas with added notes of cherry stem and forest floor. Ripe cherry and rustic flavors of leather and mushroom are broad and mouth-filling on the palate. Texture is balanced, lean and focused with forward tanins.

Food Pairing

Pairs beautifully with roasted beef tenderloin, chanterelle risotto, and semi-hard cheeses such as asiago and manchego.

Technical Information

Varietals: 100% Pinot Noir

Wine Alcohol: 13.6%

Titratable Acidity: 5.4 g/L

pH: 3.51

Harvest Start Date: August 23, 2017

Harvest End Date: September 20, 2017

Bottling Date: July 24, 2018

New Oak: 12.5% new oak

Aging: 10 months in barrels