Ruby red and garnet in color with complex layers of spicy aromatics which lead to notes of red apple, rhubarb, cinnamon, cherry cola, red licorice and white cake. A soft and billowy entry lends way to flavors of strawberries, raspberries and black cherry. Full bodied with a plush building texture and a long mouthwatering finish.
This dry Pinot Noir is unfiltered.
A warm, dry spring brought early bud break, helped with canopy vigor and berry size and created ideal conditions for flowering and fruit set under sunny skies. With the exception of one heat spike in late June/early July, temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison. Ideal conditions continued through ripening which allowed for long and steady “hang time” which resulted in concentrated flavors, balanced acidity and tame tannins at harvest time.
Our winemaking begins with meticulous attention to detail and close monitoring by winemaker Tres Goetting. The winemaking philosophy employs minimalistic vinification techniques and allows the wines to speak of the soils from which they were grown.
At harvest, the fruit is hand-picked and hand sorted to ensure that only the best fruit makes it into the fermenter. The grapes are then crushed and gravity fed into open top tanks. The must is cold soaked for 2 to 4 days at 50˚F. We then inoculate the must with commercial yeast strains. For color and tannin extraction, we do 2 to 3 punch downs per day. Fermentation is usually complete after 14 to 16 days at a maximum temperature of 86˚F. At dryness, we lightly press to 100% Burgundy oak barrels of which 25% are new. Malolactic fermentation is completed in the barrels. The wine was aged in barrels for eleven months. Alcohol: 14.4%
Only two barrels produced.