A hundred percent whole-cluster fermented, this elegant, plummy wine is tart to the point of sour, but in a good, pie cherry sort of style. It was aged 16 months in mostly neutral barrels, and like the other Sun Break Pinots, this had no added sulfites. There are hints of mocha and a smooth, tangy finish.
A hundred percent whole-cluster fermented, this elegant, plummy wine is tart to the point of sour, but in a good, pie cherry sort of style. It was aged 16 months in mostly neutral barrels, and like the other Sun Break Pinots, this had no added sulfites. There are hints of mocha and a smooth, tangy finish.
A hundred percent whole-cluster fermented, this elegant, plummy wine is tart to the point of sour, but in a good, pie cherry sort of style. It was aged 16 months in mostly neutral barrels, and like the other Sun Break Pinots, this had no added sulfites. There are hints of mocha and a smooth, tangy finish.