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The 2007 season in Martinborough with mid summer warmth and a favorable ripening period has produced a classical pinot noir. This Martinborough pinot noir was made with traditional Burgundian techniques including a pre-fermentation 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.
Good red color. Intense ripe fruit flavors of classical red and black berry fruits with a supple savory note backed by pleasant oak characters. The palate is full, round and lingering with fine balance.
"Rich in texture, with spicy, peppery overtones to the blackberry and currant flavors, persisting easily into the long, expressive finish against tangy acidity and a gentle rub of tannins. Drink now through 2017. "
90 Points
Wine Spectator
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