The 2012 vintage was a nice dry and average emperature year. Our October and November were nice warm but not hot months. We were really able to hang the fruit on the vines to reach peak maturity with out them shriveling
into rasins. It was a winemakers year where we could focus on the flavors in the fruit and not worry about alcohols getting to high. We fermented in stainless steel and put 100% of the wine through secondary malolactic fermentation. We then aged six months using 100% neutral oak. We prefer the neutral oak because of the nice aromas and mouth feel they give to the wine.
Wine EnthusiastAn intellectual Pinot for the price, it offers minerally aromas of iron, blood and graphite. Flavors are also pleasingly precise, with graphite and steel picking up some ripe raspberry on the edges. It's lean and focused.
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