Supple, fine-grained tannins softly frame this Pinot Noir’s fruit-forward, cashmere-textured flavors.


We destemmed the grapes, retaining about two-thirds whole berries for more intense fruitiness, and then cold soaked the must for gentle flavor extraction. The must was fermented with Assmanhausen and D254 yeast strains in stainless-steel tanks at 85 degrees Fahrenheit for eight to 10 days until dry. Following pressing, the young wine completed malolactic fermentation, which naturally rounds the acidity and enhances mouthfeel. We then aged the wine for six months to mature the flavors and marry subtle oak-spice nuances with the vibrant fruit expression.

Food Pairing

The result is a versatile wine that pairs deliciously with grilled salmon, roast lamb or sizzling pork chops. We also love it with four-cheese pasta, a mushroom ravioli or rich mushroom risotto.