(From 2012 Vintage) The fruit was destemmed and macerated for 24 hours before pressing to stainless steel for fermentation. The fermentation was cool and long and malolactic was inhibited to retain the bright, fresh fruit character. Alcohol is 13.2%. Finished pH is 3.24. Residual sugar is 1.7 g/L.
Chai tea, rose and black currant aromas lead to a mouth of classic Pinot Noir flavors; spiced cherries, coffee, chocolate and grenadine. The finish is firm and bright with good length.