From the winemaker: Nose: Brown Spices Plum Freshly fruiting morel mushroom in Armstrong Redwoods Fresh Oregano

Palete: Stewed Pluots, Hibiscus tea, Slightly overripe strawberries, Freshly cracked white pepper

As a winery that really wants to embrace a Burgundian expression of Pinot Noir, we embrace vineyard sites with sandy soils. We play with a small amount of whole cluster in our ferments to bring out savory components. This wine receives one punch down or pump over daily to intentionally keep the integrity of the fruit and for a softer extraction. It’s then fermented with native yeast and aged 100% in barrel.