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Wine Details
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Description:
The grapes are picked ideally at about 25 degrees brix to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli, who tastes the grapes and chooses when to pick according to the developed concentration of flavors in the berries. After picking, the whole berries undergo a long cool fermentation, with indigenous yeast, to generate skin contact and expose fruit character. The juice is gravity fed into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It is then allowed to rest and mature in 75% new French oak on its gross lees for 10 months. Being a particular and moody varietal to tamper with this Pinot Noir is minimally handled. This wine is neither heat nor cold stabilized and is unfined and unfiltered.
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