Deep purple red in color with a nose full of plum, cherry, spice and a dash of French oak influence. On the palate, a smooth, luscious Pinot Noir with a complex palate of red fruits and spicy oak.
Six days on the skins before being pressed off the skins and racked of the lees. Lees were stirred every 24 hours for 5 months.
Food pairing suggestions: Duck, rabbit, lamb or good on its own.