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The fruit for this wine was harvested on the 6th of November. The fruit was gently de-stemmed by our Euro Select and dumped into 1.5-ton fermenters. After a five-day cold soak and daily pump-over's, the yeasts, Rhythm, Melody, & F83 were added to the individual fermenters. Fermentation ran from one to two weeks with a temperature range of 60° to 80° Fahrenheit and each fermenter received morning and evening punch downs. The wines were allowed a three-day post-fermentation maceration before gentle pressing and racking to barrel. After 10 months in barrel the wines were racked off to tank for blending, cold stabilized, run through our cross flow filter and then bottled.
"The 2007 Pinot Noir raises the bar. It also spent 10 months in barrel, only 11% new. The alluring bouquet offers notes of spice box, cherry, cranberry, and raspberry. This is followed by a suave, velvety wine with surprising depth, concentrated, savory flavors and a lengthy finish. It personifies finesse. These are first-class efforts from veteran vigneron Myron Redford. The fruit produced in the challenging 2007 vintage seems to have meshed very well with his style of winemaking"
The Wine Advocate
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