Pinot Noir from 2 separate blocks farmed in house using organic practices. Picked at moderate sugars, mostly destemmed and fermented at 85f in open top tanks using ambient yeast over the course of 12-14 days. No must pumps used and gentle handling throughout the entire process. Currently aging on the lees in nuetral french oak barrels being held at 25ppm free so2. Really nice stand alone pinot noir showcasing the vibrant red fruit and cool climate freshness of the monterey bay.
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