Our 2013 Whole Cluster Cuvée Pinot Noir presents an aromatic melting pot of framboise and
crystallized raspberry fruits swirled around notes of cinnamon stick and powdered mineral. The plush,
juicy palate opens with cardamom and red currants that are supported by fine-grained tannins on the
mid-palate, leading into impressions of white pepper, rose petal and potpourri that last throughout the
enduring, elegant finish.
Our new Whole Cluster Cuvée is a blend of estate Pinot Noir utilizing the Old World technique of
conducting primary fermentation while grapes are still attached to their stems. This technique
offers a unique aroma profile and texture derived from the inclusion of woody stem material into the
fermentations and is thought to result in wines of great depth, personality and lasting character.
Fruit for the 2013 vintage was hand picked between September 27th through October 19th. The fruit
was hand sorted and soaked cold for five to ten days, after which native yeast fermentation was allowed
to proceed under temperature-controlled conditions with 80% whole cluster contribution in stainless
steel open top fermentors. During primary fermentation, tanks were punched down up to two times per
day. After limited post-fermentation maceration, the wine was sent via gravity to 40% new French oak
barrels and aged for 10 months. It was then transferred to older barrels for 4 additional months of aging.