Red
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2006 Pinot Noir
Appellation: Anderson Valley
Winemaker: Julianne Laks
We fermented each of our six Anderson Valley Pinot Noir clones separately to optimize their distinctive personalities, with 15% fermenting with native yeasts from the vineyard. Prior to fermentation, each lot received a three-day cold soak to gently extract color and tannin while accentuating Pinot Noir’s fruit-forward character. In traditional Burgundian fashion, the juice fermented in open-top tanks with gentle, manual punch-down of the cap. After fermentation completed, the wines macerated ...
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