What began in 2011 as a small experimental wine quickly blossomed into one of Left Coast’s most unique and popular wines. The fruit is crushed at extremely cold temperatures to ensure minimal coloration from the skins. The pure Pinot Noir juice is fermented in stainless steel and then aged on the lees.
The fragrant nose offers aromas of bubble gum, rose-hip, jasmine, apricots, peaches and kiwi fruit. The palate is generous with stone-fruits, a creamy body, and ample weight and acidity.