2013 Pinot Noir: Predominately MV6, with a small portion of 114 & 115, cold soaked for 14 days. Burgundian hot ferments to 30+ degrees, plunged twice daily, 25% new oak for 12 months. Unfined, unfiltered, minimal sulfites, triple racked with no other additions. The 2013 Pinot Noir has Shitake mushroom, strawberry and bright red cherry on the nose. The palate is fine and textural, with fresh wild strawberry, blood orange and fine tight tannins from well-integrated stalk and skin tannin. This wine will continue to develop for 8-10 years.