Clos du Bois Pinot Noir California
Grapes were de-stemmed, but not crushed, to stainless steel fermenters and the must chilled to 50°F for a three-day cold soak. Next, yeast was added for alcoholic fermentation and the juice was pumped over the skins two to three times per day for about eight days, until fermentation was complete. Lots were then pressed off to barrels to undergo 100% malolactic fermentation. After seven months in a combination of French, Eastern European, and American barrels (27% new), the wine was racked in preparation for bottling.
TASTING NOTES
Cherry, Strawberry, Raspberry