2015 Saxon Brown ‘Rosella’s Pinot Noir

Our Rosella’s Vineyard Pinot Noir was harvested in the early morning and transported immediately to the winery, where the grapes were de-stemmed into small open top tanks for three days of cold soak at approximately 45F.  The must was allowed to warm and start fermentation, at which point we added a low rate of RC212 Burgundy yeast and began punch downs three to five times daily. Once fermentation was completed, the wine was pressed to 50% new French oak barrels for secondary malolactic fermentation and settling. After a total of 18 months in barrel, the wine was bottled unfined. 99 cases.