2012 Pinot Noir
About This Vintage
We had an optimal growing season and yields were around 3 tons/acre. Harvest began on September 15th and finished October 1st. All fruit was hand sorted and whole-berry destemmed into open-top fermenters for a 14-18 day fermentation. The wine was aged in French oak (33% new) sur lie for 10 months before being bottled unfined and unfiltered.
Beautiful dark ruby in color, the Estate Vineyard Pinot Noir opens with crushed raspberries and dark fruit aromas accented with spicy French oak undertones. Silky smooth mouth feel as well as racy acidity add to the delicious lingering finish.
- 95 Points – Greg Walter’s Pinot Report
- 91 Points – Burghound
- 90 Points – Stephen Tanzer’s International Wine Cellar