The fruit was hand-harvested September 26th to October 5th, 2017. After a 5 to 10 day cold soak, the grapes underwent traditional vinification methods, including foot crushing, whole cluster fermentation with native yeast, malolactic fermentation on lees, and gravity transfer. The wine was aged in Francois Frères barrels (Bertrange Forest) for 19 months and was bottled unfiltered.
A Delicious Pinot Noir (****). Intense and very rip and fruity (cherry, raspberry, red currant), with toasty-oaky overtones, and an herbal, peppery spiciness. The palate is luscious in texture and flavor, with medium richness, excellent balance, and harmonious, long finish. With medium tannin, it drinks well now, but will develop and continue to improve through 2026. Tasted by Ronn Wiegand, MW, MS
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