The aromatics boast a profound mix of savory peppers and cola with subtle hints of sweet honeysuckle flowers and caramelized brown sugar, surrounded by a mix of dried cranberry and high tone white pepper.


The wine greets the tongue with a bright and glassy acidity in tandem with a seamlessly soft structure that is bolstered by an undertone of earthy mushrooms and sweet lavender.


Three clones of Pinot Noir (113, 114, 943) were harvested around 24.5 brix and 100% destemmed, whole berry, to bins and a concrete tank and began 4 days of cold soak. Once fermentation began they were given twice per day pumpovers or punchdowns until dryness. After 15 days of maceration, the bins and concrete tank were gravity drained and basket pressed straight to barrel for elevage.


17 months in Neutral French oak barriques (no new oak) receiving one racking post malolactic fermentation.