It has profuse scents of red currant and raspberry deepened by aromas of smoke and pancetta.


Flavors of milk chocolate dipped strawberries are firmed up by allspice and mineral tones. This wine is approachable, juicy and creamy with a long lingering finish.


It was bottled unfined and unfiltered on Aug. 29, 2007.


Our grape bunches are hand-sorted, and once de-stemmed, the berries are sorted by hand on the way to the tank. This is followed by a four to five day cold soak, depending on flavor extraction. The fruit is then fermented with 100% native yeast in small open-top fermentors for two to three weeks. Towards the end of fermentation the fruit is gently pressed and moved to barrel. The wine finishes fermenting in barrel, which helps integrate the flavors from the oak.


The wine continues to age in 67% new French oak for nine months.


The 2006 Jayson Pinot Noir is saturated red in color.