The Pinot Noir grapes underwent traditional red wine making, aged for 10 months with new and older French oak for added complexity, and a full malolactic fermentation to soften the mouthfeel.
The Pinot Noir grapes underwent traditional red wine making, aged for 10 months with new and older French oak for added complexity, and a full malolactic fermentation to soften the mouthfeel.
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The Pinot Noir grapes underwent traditional red wine making, aged for 10 months with new and older French oak for added complexity, and a full malolactic fermentation to soften the mouthfeel.