This wine’s striking, forceful black label and waxed top belie the elegance within. Equal parts power and finesse, this very limited Pinot Noir is at home with a wide variety of foods. Its black cherry and red plum aromas and flavors are complementd by notes of herbs, flowers, and minerality. Its mid-weight tannins, refreshing acidity, and warm vanillin-oak provide a long finish and suggest that short-term cellaring will bring even more character to the fore.
Hand harvested, destemmed whole berry directly into the fermentor, cold soaked at 55 degrees until the onset of a robust native fermentation, then inoculated and fermented to a peak temperature of 85 degrees, punched down by hand 3 times a day, pressed off at 0 degrees Brix and transferred to barrel after 2 days of settling - all techniques to maintain optimum aroma and flavor. 100% malolactic fermentation in barrel. No racking until bottling time. Cooperage 100% French oak, 33% new for 16 months. Mercier, Francois Freres and Billon barels; Vosges and Allier forests, predominantly medium-plus toast levels.
Cooperage: French oak 38% new, 18 months