Pale ruby in color with aromas of dried cranberry, sweetened rhubarb and warm caramel. Alluring flavors of dark vanilla, ripe strawberry, licorice and toffee. On the finish, soft tannins and smooth viscosity show the complex balance of fruit and oak.
Hand harvested from our winery vineyard site in Redwood Valley on September 24, 2018, the grapes for this organically farmed Pinot Noir were first de-stemmed (being careful to not crush the delicate berries) and then transferred into a stainless steel tank for fermentation. The mixture of skins, seeds and juice (called "must") is cold soaked for 24-18 hours in order to begin flavor extraction. After yeast is added, the must is mixed two times per day to continue extracting color and tannin. Once fermentation is complete, the must is delicately pressed and aged in tank before transferring to barrels once primary fermentation is complete. Delicate handling is critical when making Pinot Noir. It is truly a winemaker's wine, requiring finesse and imagination every step of the way.
This 2018 Pinot Noir was aged in 60-gallon oak barrels for 14 months using 20% new French oak with a medium+toast. Coopers: Francois Freres, Tonnellerie Radoux, Marchive. Vegan Friendly.