Our Pinot Noir grapes were destemmed, but not crushed, to retain a significant portion of whole berries for fermentation. After a two-day cold soak, fermentation began giving the wine a breadth and depth of aromas and flavors. Following malolactic fermentation, this Pinot Noir wine was aged for 10 months in a combination of French, Hungarian and American oak barrels.
The Pinot Noir grapes were destemmed but not crushed to retain a significant portion of whole berries. Prior to fermentation, the grapes were cold soaked for two days to enhance color and create a round, rich mouthfeel. Fermentation temperature capped off at 83°F to preserve more delicate aromas like lavender and boysenberry. We used pump-overs and rotations in the cone-sweep and rotary tanks to encourage a smooth, elegant taste. Following fermentation, this wine was aged for eight to 10 months in a combination of new and used French and American oak barrels to complement the dark fruit flavors with toasted vanilla, treacle and spice.