(From 2013 Vintage) Individual lots of fruit were harvested separately according to ripeness and balance of acidity. The grapes were de-stemmed and crushed very gently to ensure that whole berries remained for full fruit character. The wine was pumped-over twice daily, and the temperature was controlled at 85°F to extract ideal color and flavor. The fermenting wines were tested daily and pressed off their skins once they achieved optimum tannins.
(From 2011 Vintage) Premium cherry flavors blend with notes of smooth spice to accelerate this medium bodied Pinot Noir