winemaking

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 10-14 days with the maximum temperature of 84-86 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 March of 2020.

tasting notes

Though it seems like a one note wine initially, it reveals itself with aromas of rose petals, maraschino cherry and vanilla. In the glass, it shows compelling flavors of black cherry, rhubarb, black tea and subtle but long toast. It is a well focused, medium bodied, easier sipping wine. While it may not have the intensity of some of our pinots, it shows plenty of depth. Aged in less new French oak, it is ready now for your enjoyment to accompany dishes such as grilled fish, paella, duck confit, fava beans or most vegetarian dishes. It should effortlessly age for 5-7 years but long gone sooner most likely.