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One of the most important aspects of making Pinot Noir is knowing when to press off the skins following fermentation. My attitude is to live by our senses, not by chemistry. I’m not trying to hit a number; I’m trying to hit a certain flavor and tannin profile. In addition to its base of raspberry/cherry fruit, this wine has that beguiling rose petal scent which is the signature of Carneros Pinot Noir.
The natural acidity gives it vibrancy and nerve, making it an excellent partner for a wide variety of foods.
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