100% Pinot Noir. 11 months in barrel.
Grapes are harvested by hand and left whole-cluster. 15 day maceration. Primary fermentation in stainless steel tank using native yeasts only. The wine then ages for 11 months in 75% old oak (15% new oak).
Notes of black cherry, forest floor, blood orange, black raspberry, juicy red plum, a hint of smoke, and subtle baking spices. Plump, ripe fruit and a refreshing core of minerality.
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