A light refreshing aromatic red pinot noir. We have been serving this at 10 degrees and it is a bit of a crowd pleaser. Perfectly matched with duck, Vietnamese, or mid week pasta. Will age for 5-10 years. 

The fruit was hand picked, chilled overnight and hand sorted prior to being separated into three batches. 30% whole bunch ferment, 100% whole berry ferment and a crushed berry ferment. We cold soaked the fermenters for 5 days prior to fermentation. Each of these different batches added complexity to the final blended wine. Whole bunch- structure, whole berry aromatics, crushed- weight. After 20 days on fermenting on skins the wine was gently pressed to barrel. The wine matured in barrel for 11 months  prior to blending and bottling.