We destemmed this fruit into one-ton fermenters in beginning of October. We then inoculated with our proprietary concoction of cultivated yeast, punched down 2 times per day, and fermented the wine to approximately 5 brix. Then it was delestaged and eventually pressed to tank 6 days later. We let this settle for 3 days, inoculated for malolactic fermentation and then racked from barrels back to barrels three times before bottling over the total aging period of 19 months in French Oak barrels.
Alc: 14%, TA: 5.5 g/L
pH: 3.66, RS: <0.2 (dry)
100% Pinot Noir
78.1% Daffodil Hill, 11.3% Hirschy, 6% Dux, 2% Menefee, 1% Lazy River, 1% Weber, 0.6% Riverside
We make wines that reflect the character of the land where they’re grown, using only naturally cultivated yeast and sustainable farming practices.
NO SUGAR ADDED
Our red wines are fermented to dryness and contain no added sugars.
100% Plant-Based. No animal products are used in making our wines.
LOW IN SULFITES
Sulfur is a natural by-product of grape fermentation. To maintain freshness and prevent harmful bacteria from occurring, we add minimal sulfur (100 parts per million) to the wine. By comparison, this is significantly less sulfur found on any dried fruit like raisins or apricots.
We let the grapes speak for themselves. We never add any color, flavoring, alcohol or preservatives other than sulfur, to our wines.
No products containing gluten are used in making our wines.