After picking, our Pinot Noir is de-stemmed and whole berries are put into ¾ ton fermenters where they cold soak for 24 hours before adding yeast. Whole berry fermentation maximizes the extraction of flavor and color. After another 24 hours we “punch down” 3 times a day for 10-14 days. After primary fermentation (sugar to alcohol) the juice is racked to one third to one half new French oak barrels. Malo-lactic fermentation takes about a month and then will remain in barrel for about 8-12 months until bottling.

Raspberry and sweet black cherries are the first aromas out of the glass. You then discover hints of vanilla and clove behind them. Roll that around in your mouth and feel the softness that then completes with mild tannins and balancing acidity.