A terrific acidity leads into subtle yet definable and lovely flavors of strawberry, guava, honeydew, slight lemon-lime, and a hint of papaya. Beautifully balanced, this is a wonderful expression of how fruit can transcend as a mere single grape – in this case pinot noir - and express itself in a myriad number of ways. The wine was mainly whole cluster pressed with just 15% saignée method, which involves the removal of a proportion of juice from a tank of crushed red grapes. This technique increases the amount of skins relative to the juice in the tank and typically results in a concentration with more color and tannin. The juice was then fermented in stainless steel to preserve freshness and aromatics. This wine has no oak contact to retain the wine’s defining aromatics, which are spectacular.

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