The grapes for this wine were cold soaked for five days before fermentation, which lasted two weeks at a maximum temperature of 83°F. The juice was pumped over the skins throughout fermentation with some extended maceration for optimal extraction of color and flavor. After fermentation, this Pinot Noir aged for up to 15 months on French oak before bottling.
Tasting Notes
Our North Coast Pinot Noir has complex notes of black cherry, spice, oak and lavender that create silky tannins and a full mouthfeel.
