Bright aromas of red cherry, white mushroom, and fresh herbs.
Vibrant raspberry and cocoa on the palate
with cedar and fresh tobacco leaf.
Clay loam soils with mix of exposures from hillside blocks creating a bright
fruit Pinot noir with a touch of spiciness.
A warm Spring led to early bud break and bloom, while a cold May reduced fruit set
and kept yields in check. Final ripening happened at a steady state and contributed to
an early harvest with high fruit quality.
Clones: 45% Dijon 115, 42% Dijon 777, 13% Dijon 667
The fruit is night harvested and arrives on the crushpad at daybreak.
Each block remains separate and receives gentle handling starting on the sorting table and to the open top fermenters for 5 day cold soak, 14 day total cuvaison.
11 months in 27% new, 27% one year old, 46% neutral French oak barrels