A small portion of our Pinot Noir crop is harvested quite early and fermented at low temperatures to enhance fruity aromas. The remaining grapes are picked at their optimal sugar and ripeness in order to obtain a full-bodied and complex wine loaded with fruit. The grapes were destemmed and then crushed and fermentation and maceration took place in stainless steel tanks for between three to four weeks. We age about 30% of the wine in new French oak barrels for 3 to 4 months.
Our Pinot Noir"Les Oliviers" is less "jammy" than its Californian cousins. It is perhaps more Burgundian and is delicate. It has lovely aromas of violets and shows ripe raspberry characteristics on the palate. It is a gorgeous food wine and works well with roast meats, tuna and cheeses.