winemaking

The fruit was carefully sorted, destemmed and crushed with high whole berry content. After cold soaking for 4 days, they were fermented for 12 days with the maximum temperature of 83 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 September of 2018.

tasting notes

For those of you who find Pinot Noir too light and simple, this is for you. It’s a dark, ripe, lush, big fruit wine. It could easily be mistaken for a Bordeaux varietal but it is a 100% Pinot Noir. It approaches the far end of the ripe and oaky spectrum. Like our 2016, aromas of forest floor, black cherry, raspberry liqueur all point to a sweet core of ripe fruit and wood. We shall see how it ages but it shows well NOW. If our Cabernets call for a red meat, so does this Pinot Noir, except it has much more versatility as it can work just as easy with fish or a salad topped with roasted vegetables. We would almost call it a comfort Pinot Noir, not a bad thing to sip on these uncertain days.