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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 and is brilliant light peach in color, with rose petal, honeysuckle, chamomile, almond, and cherry aromas. The wine offers a soft entry and creamy mouthfeel enveloping the crisp Cara cara orange, Fuji apple, and stone fruit flavors, with acidity that builds on the finish. Hints of dried herbs add a complexing note.

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