The grapes were harvested in the cool morning hours to preserve the aromatics of the fruit. After a three-day cold soak, the wine was fermented in open top fermentors with daily punch downs to maximize color and flavor extraction. Throughout the winemaking process each lot was kept separate. This allowed us to tailor our winemaking techniques on the micro level and gave us more options for the final blend. After 20 months in French oak (50% new) the wine was bottled.
Our 2008 Pinot Noir opens with enticing aromas of dark berries, chocolate and toasty oak. The palate is laced with cherries, blackberries, vanilla and lavender. This is a rich, fleshy wine held together with a solid backbone of silky tannins and firm natural acidity. It drinks beautifully with duck, turkey, grilled meats and salmon.