Pinot Noir

This wine is crisp, dry and features a tart fruit profile.  I enjoy it best with either a sweet treat or with creamy cheesy main dish, salmon, rock fish or oysters.     It's best taste profile is at 65f-70f degrees.

It's unfiltered with a dusting of sediment in the base.  It's best to decant at opening in one smooth pour but if no decanter is available it is easy to get four pours without a hint of sediment and the last pour with a just a little kick up of lees.

The fruit came predominately from the 2009 vintage. The remainder of it came from 2007.  It has held youth exceptionally well due to her acidity.  It isn't a problem to have half the bottle push the cork in to seal by hand and enjoy the remainder in a couple three days.

Bottled June 2013, 100 cases