3 - 2017 Reserve Pinot Noir

Grapes: 1.7 tons harvested on the night of Sept.5, 2017. At harvest 23.5 brix, 3.5 pH

Wine: 13% alcohol, 3.55 pH. Fermented in 1.5 ton t-bins, hand punch down, all native yeast fermentation. Aged in 30% new French oak for 10 months. Bottled unfiltered on August 24, 2018. 152 cases.

Aromas: black cherry, mint, crushed herbs, hint of orange rind, shitake mushroom.

Flavors: red currant, licorice, baking spice, hint eucalyptus dark garnet color.