Full bodied, fruit blasting, extended maceration carbonic. The blackberry patch that ran missing. Drink now or later!
10 days carbonic fermentation then footstomped and fermented 12 days 100% whole cluster. Pressed to neutral oak for 11 months. 30ppm sulfur. Biodynamic Pinot Noir from Momtazi Vineyard McMinnville, OR. 14%ABV
56 cases produced
