Aromas of red fruits (raspberries, strawberries, black cherries) with hints of violets, spice and minerality.
rich and complex but also relatively light. Well-integrated tannins and a silky smooth finish.
The cool climate and evening fog allow for an extended growing season and the opportunity for Pinot Noir to reach its full ripening potential.
12 days average primary fermentation with hand punch downs several times per day. Malolactic fermentation was performed in barrels, and the wine was aged on its lees until racked for bottling.
Aged 10 months in 100% French oak, 40% new. The barrels are specially created in Burgundy for the Pinot Noir grape and are slightly toasted.
pork, chicken, beef and game.