Wine Description
The 2005 season in Martinborough delivered a light crop with intense
color and ripe flavors and tannins. This Martinborough Pinot Noir
was made with traditional Burgundian techniques including a prefermentation
maceration, which allows wild yeast to initiate the
fermentation and a post-fermentation maceration to ensure the
complex tannin structure. After pressing it was matured in French
oak casks for 12 months.
Deep red color. Intense ripe fruit flavors of ripe plum and red and
black berry fruits backed by nice oak characters. The palate is full of
ripe flavors and tannins and is round and lingering.
