All the fruit was carefully sorted, destemmed and crushed with high whole berry content. After cold soaking for 4 days, they were fermented for 12 days with the maximum temperature of 86 degrees in a small open top fermentor with the emphasis being gentle. The malolactic fermentation took place in the barrel. The wines was racked once, bottled in January of 2018.
Once upon a time we had a certain Pinot Noir that people sometimes would ask if it was all Pinot as the wine was very bold and assertive. As non-interventionists, blending of Pinot with non-Pinot would be the furthest thing we would ever think of. However, when a right clone is grown to low yields and vinified with care, a wine like this is possible. In the nose, inviting scents of stewed cherries, plum, vanilla and toast show. On the palate, the wine is intense and full, despite its light color. It is mouth- coating, full-bodied with ripe plum, baked cherry flavors and hints of toast, cinnamon and a long finish. It will be interesting to see how it develops in about 7-8 years.