Our motto is no wimpy Pinot Noir! I approach this varietal as a lighter, yet sturdy red wine from our portfolio. We work towards a balanced fruit load, per vine, in the vineyard. We use our clones to create nuance and texture in the final wine. There is nothing formulaic about Pinot Noir. It is much more challenging to produce than Cabernet Sauvignon. We strive for a fruit forward expression that is more dark rather than red berry. We de-stem everything and cold soak
for no more than 3 days to achieve a color and tannin profile that is more structured. Everything is fermented in open top, small volume tanks with daily punch downs until dry.
We use 40% new French oak to marry our fruit with the spice from the wood. This is a cab- lovers Pinot and I enjoy this wine with savory foods like a Chinese five spice, dry rub, thick cut, bone-in pork chop.
~ Michael Baldacci