A classic expression of cool climate Pinot Noir. A lighter, bright, garnet hue as you would expect
from this grape variety. The nose shows the many layers of nuances and complexity associated
with Pinot Noir: violets, nutmeg, cloves, plums, cherries as well as the mushroom/ forest floor
component. On the palate, the lively acidity ensures freshness and balance. The soft, velvety
texture is a reflection of the great care taken at the end of fermentation: bucketing out the skins
manually to avoid presence of seeds in the press. This greatly reduces the risk of altering the all
important textural component in Pinot Noir. This Pinot Noir has a very long, clean finish
lingering with spicy and earthy elements. We expect this wine to improve in the bottle over the next 5-8 years.
The grapes were de-stemmed into open top fermenters at low temperature for pre-fermentation maceration. After starting as a whole berry fermentation, multiple daily punch-downs and pump-overs were conducted. The Pinot Noir was given more than three weeks of skin contact prior to pressing. At pressing, skins were hand bucketed out to leave behind most of the seeds and sediment and avoid sources of astringency. Malolactic fermentation took place in barrels for improved texture. The barrels used were all French oak; one, two, and three years old with only 10% new oak. Prior to bottling, the wine received a slight filtration.