Description
The grapes are whole cluster-crushed without stems, to open top stainless steel fermenters. The must is cold soaked for five days. On the fifth day the must is inocculated with two different strains of cultured yeast. The wine is then fermented cold at 65F for 10-14 days with the cap almost continuously submerged. After fermentation has gone completely dry, the wine remains in the tank for a period of another seven days. The wine underwent malo-lactic fermentation for six months and was then aged for 13 months in two to four year old French oak barrels. Tasting Notes: Red cherries, lighter smoke and hints of bacon with all the finesse and elegance expected in Russian River Pinot Noirs. This wine is ready to drink now, or can be enjoyed for many more years.
