2013 Domaine Carneros Estate Pinot Noir
The fruit was gently de-stemmed, leaving many whole berries. A “cold soak” followed for five full days prior to fermentation, which took nine to twelve days in small open-topped vats. The fermenting must was punched three times a day to heighten color and flavor development. After pressing off, the finished wine went directly into French oak barrels where it rested for ten months until bottling.
Louisiana residents: we regret that compliance restrictions limit us from being able to ship this wine to you.