It’s dark fruited with an obsidian like mineral finish that came from the Meunier. The wine is fermented half whole-cluster and we do just one pump over one time per day on it – no punch downs. The reasoning is that we are trying to develop some of the flavors one might get from carbonic maceration, by not crushing the fruit at all. It is more fruit forward (cherry, strawberry, blackberry) than typical for Pinot noir, and has this lean minerality in the end. The whole cluster shows up in the moderately persistent tannins and some savory notes. Organic
74% Pinot noir, 24% Pinot meunier and 2% Pinot gris
656 Cases Produced
