From the moment you bring the glass to your nose, you'll be transported to our vineyard, with aromas of black cherry and baked cherries that give way to notes of black pepper, baking spices, black tea, and tobacco. On the palate, expressive black cherry dominates, followed by light additions of raspberry and warm vanilla, with a bit of elderberry in the back.
From a 2.5 acre parcel planted 1985-88, consisting of own-rooted Pommard, Wädenswil, and Gamay Beaujolais Upright clone of Pinot Noir. The elevation at this site is 725' and consists of Peavine soil.
The grapes were harvested by hand, sorted in the field, and again on the crush pad. The clusters were layered into 1-ton fermenters. The bins were pumped over under the cap once daily during the five-day cold soak. Once fermentation began, the bins were pumped over and punched down twice daily until dry, and pressed. The wine settled overnight and was racked to 25% new French oak barrels to age for 10 months, undergoing full malolactic fermentation.
Food Pairing Notes
This Pinot Noir feels and tastes bold enough to stand up to almost any barbecue that graces your summer grilling without being jammy or juicy. Pair it with soft cheeses such as Brie or Camembert, roasted or grilled chicken, roasted duck or game birds, rack of lamb, mushroom dishes, ratatouille, roasted vegetables, grilled or roasted pork tenderloin, pan-roasted or grilled salmon, or grilled tuna for a truly memorable meal.