Generous black cherry, boysenberry and blackberry aromas and flavors are finely balanced by savory qualities and tangy acidity. This is a full-bodied, opulent and well-structured Pinot Noir.
Hand-picked fruit from Dijon clones 115 and 777, Pommard, Swan and Calera were cold soaked for several days and fermented in five and ten ton tanks. The caps were punched down one or two times per day, after which the wine aged for 10 months in neutral French oak (70%). During the aging period each clone was kept separate to maintain their distinct flavor profiles prior to blending.