Description
Producer Notes
Founder Jim Bernau began experimenting with whole cluster fermentation by gently placing hand-picked clusters into a CO2-filled stainless fermenter. Fermentation begins inside each individual berry, releasing the most aromatic, fruit-driven Pinot Noir. Ruby red in the glass with aromas of dried dark cherries, cinnamon, and cranberry. Dry on the palate with fresh acidity, a light body, and integrated tannins. Cherry, leather, and tobacco add richness and depth. Best served slightly chilled (55–60°F). Drink now through 2028.
Expert Reviews — Vintage 2023
- James Suckling 92 pts | Juicy, red-fruited, whole-cluster Pinot with lifted aromas of red cherries, dried herbs, spice, red apples, and pencil shavings. Bright and crunchy on the palate with a rounded mouthfeel and finely tuned tannins.
- Wine Enthusiast 91 pts | Blackberry and pain au chocolat aromas. Flavors of marionberries and caffe latte mix with a savory grilled mushroom note.
- Sunset International Wine Competition 91 pts, Gold | Strawberry; good oak integration; bright acid balance.
- Jeb Dunnuck 90 pts | Attractive aromas of spice, cedar, clove, baked cherries, and forest earth. Medium-bodied with nice balance, ripe tannins, and an elegant finish.
Food Pairings
- Sweet and tangy barbecue or pizza with red sauce
- Teriyaki short ribs or gourmet burgers
- Cedar-planked salmon or sushi
- Try serving slightly chilled on a warm summer evening
