WINEMAKER NOTES
Specially selected parcels of Pinot Noir were cold soaked for 2 days to extract the desired flavors and aromas whilst minimizing harsh tannins. Fermented on skins for 5-7 days, the wine was gently pressed and just a small portion was aged on medium toast French for a plush round wine with a subtle hint of oak. A little Merlot was added to the final blend enhancing the Pinot’s bright cherry flavors and lengthening tannins.