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The 2005 season in Martinborough delivered a light crop with intense color and ripe flavors and tannins. This Martinborough Pinot Noir was made with traditional Burgundian techniques including a prefermentation maceration, which allows wild yeast to initiate the fermentation and a post-fermentation maceration to ensure the complex tannin structure. After pressing it was matured in French oak casks for 12 months.
Deep red color. Intense ripe fruit flavors of ripe plum and red and black berry fruits backed by nice oak characters. The palate is full of ripe flavors and tannins and is round and lingering.
