Bright red fruits and a touch of oak combine with cinnamon to form a medium bodied and silky style of Pinot Noir.
The grapes underwent a three day cold soak, followed by a 14 day fermentation in temperature controlled stainless steel. Following the fermentation it was left on the skins for an additional five days, extracting the pure fruit characteristics of the Pinot Noir variety. 10% of the wine was then matured in new French oak barrels for 10 to 12 months, adding a touch of oak influence to the final blend.
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