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The 2008 season in Martinborough with mid summer warmth and a favorable ripening period has produced a classic 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 9 months.
Good red color. Intense ripe fruit flavors of classic red and black berry fruits with a supple savoury note backed by pleasant oak characters. The palate is full, round and lingering with fine balance.
"Good bright, full red. Raspberry and milk chocolate aromas are lifted by a floral note, with some smoky oak emerging with air. Juicy, dry and nicely ripe, with raspberry fruit given lift and definition by pepper and spice notes. Finishes clean, juicy and persistent, with tangy notes of red fruits and white pepper. "
International Wine Cellar
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