The grape clusters were hand-sorted, and once de-stemmed, the berries were sorted again by hand on the way to tank. After four
to five days of pre-fermentation cold maceration in small open-top fermenters, the fruit began 100% native wild yeast
fermentation. Two to three weeks later, the fruit was gently pressed and moved to barrel where it finished primary and
secondary fermentations. The wine continued to age in 67% new French oak for fifteen months and it was bottled unfined and
"Medium ruby in color, the profuse nose of the 2008 Pahlmeyer Pinot Noir shows raspberry, red plum, light cedar and damp
earth. Vibrant red fruit lends to a lively, layered palate that lingers on and on."–
Erin Green, Winemaker.