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Careful sourcing from celebrated Mendocino County vineyards with various microclimates and soil types results in a complex, bright, fruit forward Pinot Noir. After hand harvesting, the fruit was gently de-stemmed and moved to small open-top fermenters for a three-day cold soak. It was then inoculated with select yeast strains for fermentation. The cap was punched down daily to reach the desired color and level of phenols. After a gentle pressing in a basket press, the wine was settled and transferred to 100% French oak barrels where it underwent malolactic fermentation. The wine was aged in French oak for ten months and then fined with organic egg whites prior to bottling.
This Pinot Noir has aromas of strawberry and raspberry, accented with hints of oak spice and vanilla. In the mouth, this wine is rich with nice soft tannins and flavors of berries, vanilla and spice that fade into a lovely long finish.