The grapes were fermented in open top fermenters with 10% of the lots retaining whole clusters. Fermentation of the 2016 vintage was entirely native, long and cool. Punchdowns by hand allow for balanced extraction and retention of delicate aromas. The wine ages for ten months in French oak barrels, 15% new.
Smoke Tree Pinot Noir offers aromas of black cherry, Santa Rosa plum and licorice with a hint of oak. The palate echoes with continued flavors of bing cherry, plum and cocoa. The finish is long and fresh with supple tannins and lingering minerality.
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