2016 Pinot Noir Heritage
Aromas of vanilla, anise, Rainier cherries, strawberry sauce, and mint. On the palate, find marionberry, red cherry, white pepper, shredded coconut, and roasted macadamia nuts. Structured, with bright acidity in the mid-palate, and a very long finish.
Own-rooted Pommard clones planted in 1984 at the estate vineyard.
The grapes were harvested by hand and 75% destemmed. After a 5-day cold soak, fermentation began. The must was punched down and pumped over twice daily until dry, and pressed at dryness. The wine was aged in 25% new French oak barrels and racked the following spring.
Food Pairing Notes
Aged goat cheeses, Brie, roasted chicken or duck, game birds, dishes with mushrooms or mushroom sauces, roasted pork loin, pan-roasted or grilled salmon, and lamb.