21 hectare of pinot noir (NV6, 114, 115, 667, 777, Able clones) are planted on north-facing slopes across three sites at 700, 800, and 900m elevation. Average vine age is 20 years. The vines are pruned two bud spur and cane, then trained vertically. Harvesting is done partially by machine, partially by hand, yielding about 7 tons to the hectare.
Volcanic basalt soils
The fruit was fermented by wild yeast in small open fermenters at a cool temperature in stainless steel. The wine is fined (vegan). Total sulphur is 83 mg/L.
9-12 months in a mix of used French and Hungarian oak barrels and stainless steel
Screw cap, Vegan
Delaware, New Jersey, New York, and Pennsylvania
The wine is garnet red with vibrant aromas of dark cherry and herbs. On the palate it is medium bodied with attractive cherry and plum flavours, balanced by light tannins.