Specially selected parcels of pinot noir were cold soaked for two days to extract the desired flavors and aromas while minimizing harsh tannins. Fermented on skins for five to seven days, the wine was gently pressed and just a small portion was aged on medium toast French for a plush round wine with a subtle hint of oak. A little merlot was added to the final blend enhancing the pinot’s bright cherry flavors and lengthening tannins. Pairs well with seared duck breast, wild mushroom risotto or a selection of soft cheese.
— Winemaker's notes