2013 Estate Single Vineyard Pinot Noir
A wine picked early to avoid the heat of summer resulting in generous aromatics of cherries and plum. The palate is full, long and persistent. Pinot lovers should try this beauty. The wine was made in the traditional Burgundian method of open vat fermentation with wild yeast and matured for 12 months in French Oak. The wine stayed on lees for six months creating an elegant and seductive Pinot Noir, Great balance between fruit and savoryness. Cellar or up to 8 years.
Cropping Level: 2 Tones / Acre
Oak Treatment: 25% New French Oak, Burgundian Coopers, 12 months in Barrels
Ferment: Pre maceration, until ferment starts, about one week. Fermented in open vats, with indigenous yeast. No stems added back, 5% whole bunches. Left on skins one week after fermentation is fully completed. Natural Malolactic occurs slowly through spring.