All the fruit was carefully sorted, destemmed and crushed with high whole berry content. After cold soaking for 3-4 days, they were fermented for 12-14 days with the maximum temperature of 83-86 degrees in an open top tank and small open top fermentors with the emphasis being gentle. The malolactic fermentation took place in the barrel. The wines was racked once, blended and bottled in January of 2018
If there is ever a no-brainer Pinot, this is it as it contains an ample amount of our single vineyard Pinot Noirs. It has an unusual depth and complexity as a result for our entry Pinot Noir. Ripe bing cherries, cranberry and strawberry notes are followed by subtle oak and well integrated finish. It is ready to be enjoyed now and does not call for bottle age. Dishes such as grilled salmon, duck, ribollita or caldo verde would work well as it is so yummy now. For those who practice reverse days where you have breakfast at night, try it with bacon. Yes, it is spring break season but hardly any of us are of that age anymore so no wine with breakfast.