To extract as much color and texture from the grapes as possible, we press the fruit whole-cluster before introducing it to open-top fermenters. Punch downs are performed several times each day. When fermentation is complete, we place our wine into small French oak barrels for about a year to mature and develop, racking it once or twice during this period. 2011 delivered highly perfumed fruit with good concentration due to lower yields this vintage. Rich and silky on the palate, our Pinot Noir flaunts a beautiful perfume of strawberries, raspberries and anise followed by luscious flavors of cherries and pomegranate with nuances of cloves and vanilla
toasted oak. The flavors build and linger for a sensuous finish.