Description
The fruit for this wine was harvested and sorted in the vineyard prior to arrival at the winery. The clusters were then carefully destemmed to keep the berries intact. Additional hand sorting removed any jack stems before the fruit was transferred to small, stainless steel, open-top fermenters. The juice and skins were cold soaked for 4 days prior to fermentation and then gently punched down for several days. After primary fermentation was complete, the new wine was drained and the skins were gently pressed. The Pinot Noir was aged for 10 months in French oak barrels, 20% new.
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