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Wine Details
Price:
$12.00 per bottle
Description:
As soon as we got the fruit to the winery, we destemmed the grapes and put them directly into our open-top fermentors for a five-day cold soak. Once fermentation began, the cap was gently submerged three times a day, to distribute the solids and create fuller flavors in the wine. It then went to barrels for eight months of aging. For Pinot Noir, I choose small French oak barrels from a variety of forests – primarily Bourgogne, Center of France and Never. These barrels have a tight grain, and impart only a touch of nutty flavor. The medium toast level I request gently suggests a light toasty component in the finished wine.
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