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The
original cuttings were imported to Calistoga in the Napa Valley from the Savoie
region in the French Alps in about 1880. Its original name was Doux Noir, or
“soft black,” later called Charbonneau (carbon water). Subsequently, Charbono
was wiped out in Europe by the Phylloxera root louse infestation. Ripe aromas suggest
dried cherries, cranberries, rose petals, and a suggestion of white pepper. A
gentle mid-palate with flavors of black cherry candy is framed with soft tannin
and bright acidity, which provides the long lingering finish.
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