The grapes were gravity fed into open top fermenters with a total of 20% whole bunch inclusion. The inoculation occurred with yeast from 'The Herd' block. The skins were gently pumped over and punched down once a day during the peak of fermentation. The total time on skins was 25 days before being gently pressed and drained into 4 years old French oak where the wine aged for 16 months. In spring, malolactic fermentation occurred naturally.
THE HERD | Pinot Noir | 2023
$60.00Price
The nose shows Black Doris plum, dark cherry, and subtle thyme, supported by well-integrated oak spice.
