From the winemaker:
Our intention is to harvest our pinot noir at a time when malic acids recede, fruit notes deepen, and skins
begin to thin. This ensures our attempt at flavorful, structural integral and nuanced pinot noir. Ambiently
fermented in 1.5-2 ton lots for 3-4 weeks. Some pump-overs and punchdowns for cap management.
100% destemmed fruit.
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