[WINE VINTAGE - Edit the year bellow]
[WINE TITLE - Edit how you want to title to display]
San Luis Obispo Pinot Noir
[Tasting Notes - Edit the Section Bellow]
Notes of cherry, raspberry, and cinnamon
On the palate, the wine is bright and juicy
Light tannins and a fresh finish
[Winemaking - Edit the Section Bellow]
Hand picked and fruit harvested
The fruit was handled with care to maximize the whole-berry component and minimize oxidation. This technique allowed the process of carbonic maceration, where fermentation occurs in the absence of oxygen, to occur. The carbonic fermentation produces an abundance of fruit aroma and flavor which we try to retain using a cooler fermentation temperature.
Following fermentation, this wine was aged in stainless steel and oak with minimal new oak component to allow the focus to be on the fruit. Partial malolactic fermentation was used to round the acidity but maintain a bright, fresh, acid driven Pinot.
[Vineyard Source - Edit the Section Bellow]
The vineyards for this first vintage are predominantly located in the Edna Valley
Very long, cool growing season