After harvesting the fruit, we destemmed and hand-sorted the grapes before moving them into open-top fermenters where we used gentle, manual punch-downs, protecting the delicate Pinot Noir grapes. Once fermentation was complete, we racked the free-run juice into French oak barrels (40% new) where the wine aged for 13 months before bottling.
This wine immediately offers overt cherry and raspberry aromas that build over a base of wild game, dried mushrooms, cinnamon, and caramelized dark fruit. The mouthfeel is softly full and silky, with a slight edge of acidity of candied orange peels that melds beautifully with the allspice-laden finish.
Roast beef, moussaka, or grilled portobella mushrooms.