2018 Pinot Noir
The 2018 Pinot Noir was hand harvested on 9/29 at 19 Brix with a pH of 3.34. This was the first harvest off of these 3 year old vines. The fruit was de-stemmed and crushed and inoculated with BRL97. The primary fermentation lasted 6 days and towards the tail end the wine was co-inoculated with malolactic bacteria. The wine was then put into 2 year old French Oak barrels for 10 months.
The nose is upfront with wild blueberries and secondary aromas of sour cherry and black pepper. The palate is light in body with medium fine tanins. Darker notes of leather and oak come through towards the end of the palate.
126 cases produced.