2019 Three Sons Cuvee Pinot Noir
Big red cherries and loganberries leap out of the glass. A distinct, bark-like cinnamon combines with the classic forest floor notes to give the wine a sylvan scent. The fruit is juicy, almost crunchy on the palate, and the high acid keeps the wine lithe across the tongue. A long finish of cracked allspice berries, dry leaves, crushed rocks, and a touch of white pepper all speak this wine's aging potential.
Vineyard and Winemaking Notes
The Farm and Hallberg Vineyards, Russian River Valley AVA
These grapes were picked before sunrise, hand-sorted and destemmed then cold soaked for 5 days before going through whole berry fermentation and receiving 2 punch-downs per day. Fermentation took approximately 12-16 days in an open top 5 ton fermentation tank and the wine was then racked to barrels.
30% new French Oak, 30% 1 yr., 40% older (Remond, Cadus, Magrenan, primarily). Wine remained in barrel for 9 months with one racking at 5 months during blending.
Russian River Valley
512 Cases Produced