The Paladini vineyard in 2012 was the perfect location for Pinot Noir. An exemplary season allowed the grapes to ripen slowly while retaining great structure and acid. Following crush the wine went through native fermentation.
Balanced extraction of tannins was achieved by using keeping a portion of whole berries and using punchdowns and other traditional techniques. After a light press the wine was aged in French Oak for 14 months before this unfiltered pre-release bottling.
© 2015 Schermeister Cellars
Sol, et aqua, et amoris