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The lots of Pinot Noir from Gaia, Garey, and Sierra Madre Vineyards were fermented in 1.5 ton
fermentation boxes and small open top tanks. The must was punched down two to three times
per day during primary fermentation. Each lot spent at least 10 days on skins to maximize
extraction and achieve softer tannins. After pressing, each lot was then racked once from tank
into 100% French oak barrels for malolactic fermentation and 10 months of aging. Only the
finest barrels were selected to produce an extremely limited bottling that expresses the seemingly infinite nuances of Pinot Noir at its best.
The 2006 Unbridled Pinot Noir from Santa Barbara County shows aromas of cherry, cinnamon,
and garden herbs with rich flavors of strawberry and seasoned French oak. The mouthfeel is full
and bright from beginning to end. Pair this Pinot Noir with wild mushroom risotto or mandarin
"Dense crimson hue. Inviting scents of plum, cola and sandalwood. Juicy flavors of wild cherry, red raspberry and cassis. Silky tannins and layers of vanilla cherry and cola on the close."
Wine & Spirits
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