Domaine Carneros, Pinot Noir
In 1992, Domaine Carneros started by making a few barrels just for the employees. When Claude Tattinger, president of Champagne Tattinger tasted it, he immediately asked that some be shipped to him for his own cellar and for the cellars of the five-star hotels he owns in Europe. The following year Domaine Carneros brought Pinot Noir to the United States markets and it has been in heavy demand ever since.
Sensitive Pinot Noir can be a challenge for wine makers. The delicate, thin-skinned grapes grow best in cool, consistent climates where the fruit can ripen slowly. Domaine Carneros is fortunate- the long growing season and cooling maritime breezes of the Carneros Region here in California are ideal, producing wines of distinction virtually every year.
Winetrivia -Fun with Food and Wine 