All of the fruit was gently destemmed and soaked at 50 degrees for 3 full days. Berry crushers were not utilized allowing 20% or more of the berries to remain whole. Post cold soak the tank temperature was increased to 70 degrees for the first half of fermentation and increased again to 90 degrees for the final half. Each fermentation was pumped-over twice daily with maceration from 12 to 28 days.
This Pinot Noir is a ripe red cherries, boysenberries, purple flowers and nice spices. The palate is juicy, smooth, poised and delicious.