“Fruit was picked based on clonal ripeness and majority destemmed prior to a 7-14 day cold soak. Fermentation was a combination of cultured and wild yeast, with maturation taking place over 11 months in first-grade French oak, 30% new.
A focused, perfumed wine displaying the full range of Pinot Noir aromatics. Softly texture and long on the palate.”
Ghost Rock
