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Pinot Noir
River stones
Reginald Fais Do Do in a different vintage
crab boils
Skin contact wine that harkens back to the OG’s of the category
Pinot Noir Carbonic Maceration Sparkling Wine Pinot NoirFeels: Cherry Slushies, Strawberry Rhubarb Pie, Fresh Arugula Tossed in Fruity Olive Oil Pairs: Wood fired Pizza, Tomatoes with Flake Salt, Cheeseburgers Techniques: 7 to 14 days of carbonic maceration in stainless steel. One lot pressed back to stainless steel on full solids with multiple other lots pressed to older, neutral flavored French oak. Assembled and racked to stainless steel one month before bottling. Serving Temperature: 45 55 Fahrenheit
US$ 79.00
US$ 49.95
US$ 165.00
US$ 119.00