The grapes were 100% destemmed into stainless steel fermentation vessels and cold soaked for 3 to 5 days for gentle extraction of color and flavor. The wine was fermented at low temperatures to promote flavor development and increase complexity. The wine saw oak contact following complete malolactic fermentation, developing structure and contributing complexity.
The Pinot Noir has a brilliant ruby red color and is dominated by fruity notes of raspberries, red cherries, and plums with subtle sweet spice notes of cardamom, cedar and vanilla. On the palate this wine is soft and fresh with a round, balanced finish
The grapes were 100% destemmed into stainless steel fermentation vessels and cold soaked for 3 to 5 days for gentle extraction of color and flavor. The wine was fermented at low temperatures to promote flavor development and increase complexity. The wine saw oak contact following complete malolactic fermentation, developing structure and contributing complexity.
The Pinot Noir has a brilliant ruby red color and is dominated by fruity notes of raspberries, red cherries, and plums with subtle sweet spice notes of cardamom, cedar and vanilla. On the palate this wine is soft and fresh with a round, balanced finish
