Hand-picked grapes destemmed into T-bins for whole berry fermentation. Juice cold soaked for three days. Dry ice added and cap punched down three times per day. Assmanshausen yeast added on day four. Fermentation monitored daily and wine pressed at dryness, then settled and racked to French oak barrels s for aging. MLF completed. Cross flow filtered prior to bottling.
Smooth, satiny mouthfeel with complex flavors of black and red cherries, pomegranate and cranberry over a backdrop of mushrooms and truffles. The Shone Farm Pinot Noir pairs exceptionally with braised meats, roasted vegetables, risotto, or can be enjoyed on its own.