The vibrant, garnet red wine is medium bodied and quite complex. It boasts aromas of red fruits, violets, and mushrooms/forest floor. This whirlwind of character continues on the palate along with touches of red plum, raspberry, cranberry, cherry, stewed strawberries, tea, and a touch of orange peel. Even though this wine was aged for over 30 months in oak barrels, there is little influence from this on the palate. It's a bright, young wine that lingers nicely and should age well over the next decade. Enjoy with Moroccan-Style Lamb Shanks, salmon burgers, tenderloin and morels, and chipotle rubbed and smoked pork butt.

A total of 2.89 tons of estate grown Pinot Noir grapes was harvested by hand on October 2, 2017 with21 brix natural sugar, 9.4 g/l TA and 3.24 pH. The grapes were crushed, inoculated with yeast and fermented for 10 days at 68-75 degrees and a malolactic fermentation was completed. Another 1.99 tons of estate grown grapes were hand harvested on October 11, 2017 with 21 brix natural sugar, 10.4 g/l TA, and 3.20 pH. These grapes were crushed, inoculated with yeast, fermented at 68-76 degrees for 10 days and completed a malolactic fermentation. The grapes from each batch were pressed and the wine was blended and transferred into French oak barrels to age for 31 months. The wine was then transferred to stainless steel, egg white fined, cold stabilized and filtered. It was bottled on August 13, 2020. The finished wine has 7.2 g/l TA, 3.65 pH, 0.1% residual sugar and 12.3% alcohol. 306 cases produced.