Pinot Noir grapes were gently pressed and wild fermented in a combination of neutral French and Hungarian oak barrels. A small amount of juice was also bled off the fermenters. The blend was assembled in December. The wine completed only a partial malolactic conversion. Brilliant light peach color, with rose petal, jasmine, honeysuckle, cherry, elderflower, and orange blossom aromas. The wine offers a soft entry and creamy mouthfeel enveloping the crisp citrus and stone fruit flavors, with balanced acidity that builds on the lingering finish.
90 Points Wine Enthusiast