Winemaking
In the cellar, we carefully sorted and destemmed the fruit without crushing, leaving the berries whole. A five-day cold soak allowed the skins to soften in their own juices before I inoculated with the yeast Assmanhausen—a slow-fermenting yeast prized for preserving the varietal’s beautiful aromatics and mouthfeel. I applied a very delicate press with minimal tumbles. The wine spent 12 months in neutral French oak, and was racked once after the malolactic fermentation was complete. We aged our clone 777 Pinot Noir at a constant 55 degrees, which we believe preserves the delicate aromatics and texture that are expressed through the fruit.
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