winemaking

The fruit was carefully hand sorted, destemmed, optically sorted with high whole berry content. After cold soaking for 4 days, they were fermented for 8 days with the maximum temperature of 85 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 March of 2020.

tasting notes

Compelling notes of dark cherry, forest floor, raspberry liqueur show a Pinot Noir of high intensity and depth. While it is a fuller Pinot Noir in flavor the medium color seems a bit deceptive. The tannins seem overt for a Pinot Noir so a few years of cellaring should yield a plush, complex, mature beauty. Of course, by then, you will be wishing there are a few more bottles after they a long gone. This should accompany most wintry soups and stews, as well as most seafood, duck or lamb.