Fruit was primarily sourced from the Delta region of California. A
pre-fermentation cold soak was followed by fermentation in
closed-top fermenters. Post-fermentation maceration took place
at a warmer temperature to extract good colour and ripe tannins.
A small portion of the wine was barrel aged to add some oak
complexity, but most was kept in stainless steel tanks to retain
freshness and purity of fruit.
An elegant and well-balanced Pinot Noir, offering juicy flavours of
raspberry and strawberry, accented beautifully with a touch of
white pepper. It is medium-bodied in style with a bright and
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