The fruit was carefully hand sorted, destemmed, optically sorted with high whole berry content. After cold soaking for 4 days, they were fermented for 10 days with the maximum temperature of 84 degrees in an open top tank with the emphasis being gentle, followed by two weeks of maceration. The malolactic fermentation took place in the barrel. The wines were racked once and bottled in August of 2018.
It’s called Heritage as it is a non-Dijon clone Pinot Noir. It is ripe and concentrated. Aromas of rose petals, stewed black cherry, rhubarb, tobacco and tea lead to a sweet core of ripe cherry, blackberry, vanilla flavors. The oak is well integrated in a long finish and as it aerates it shows its plushness. It probably can age for 6-8 years but it’s so exquisite now.