Winemaking

Our approach to White Pinot is simple.  We pick Pinot Noir at the same ripeness as our Estate Pinot Noir, but instead of placing it in a fermenter, we simply place it in the press for a gentle two-hour press cycle.  This leads to a gentle extraction of the Pinot Noir skins resulting in pale pink juice that’s then fermented indigenously in neutral French oak puncheons. The result is a Pinot noir that’s made as a white, hence White Pinot!

Appearance
Pale salmon.

Bouquet
Frangipani floral notes lead a chorus of red summer berries into the warmer notes of potpourri & spice-infused nougat. A vibrant yet complex bouquet.

Palate
A cascade of red berries is enlivened by the spark of cranberry acidity while being enriched by subtly spiced almond meal notes.  Overall a complex palate that’s at once creamy, crisp, and textural with talc-like textures. So refreshing!

Cellaring Suggestions
If you can resist, this will happily relax in the cellar for a year or two.

How is this drinking now?
Drinking well right now and perfect for the summer ahead.  Can also cellar for another summer or two as well…