The 2021 Russian River Pinot Noir, I ferment the crushed grapes in small half-ton, open top fermenters. The small tanks allow us to closely control the fermentation temperature. I use native yeast fermentation and extended maceration to create a lush, velvety mouth feel with deep extracted fruit. The use of 25% new French oak help give the wine a touch of sweet oak tones.
This Burgundian wine is drinking very well now. It is a classic and pairs with a broad range of dishes, from pork tenderloin to grilled salmon.