FERMENTATION
Grapes were hand harvested with an average of 26% whole bunches retained. Fermentation took place by native yeast with no addition of SO2. A combination of gentle pumpovers and punchdowns were performed until the fermentation was complete and the must was basket pressed. Malolactic conversion was by native bacteria.
ÉLEVAGE
Aged 8 months in neutral French oak barrels prior to bottling unfined & unfiltered. Minimal effective SO2 added prior to bottling.
PALATE
Juicy and approachable. This SLO Coast Pinot Noir is loaded with fresh fruit flavors and juicy mouthfeel that finishes clean with moderate acidity. The lower alcohol keeps this wine light on its feet relative to how much flavor it has.
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