The fruit was harvested over a period of 11 days in mid to late September. Only short cold soaks were required to achieve full color and flavor, with many fermentations starting naturally. Fermentations occurred in 1 to 1.5 ton lot sizes over a period of 7-10 days. The wine was barrel aged for a period of 14 months in French Oak, 50% of it new. The final blend is a combination of five different Pinot Noir clones, all sourced from Dion Vineyard. The vines of these blocks were between 14 to 38 years in age.
Tasting Notes:
Big red cherries on the nose, flavors of baked strawberry pie, pomegranate, and cherry are the initial taste. With a nose of leather and tobacco, flavors of mulled cloves and cinnamon, the complexity grows and the Reserve finishes with a tart cherry or spiced apple on the palate. Juicy and delicious.