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To enhance the concentration of this wine, I applied a 10% juice bleed in the first 24 hours of skin contact. This was followed by a seven-day cold soak and inoculation with my favorite BM-45 yeast. The wine was aged in French oak (2new) for 24 months. Two rackingswere done in that time to help develop and lengthen the youthful tannins.
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This wine was fermented cold and slowly to preserve the expression of the fruit. Throughout the winemaking process, my goal was to remain as true to the varietal and vineyard as possible. After being inoculated with DV 10 yeast, no adjustments were made and no malolactic fermentation took place. In order to preserve the wine’s fresh aromatics and crisp structure, it was aged entirely in stainless steel before being bottled on February 23, 2016.
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This wine lures you right in with an inviting nose of warm raspberry cobbler and fresh baking spices. An elegant yet approachable mouthfeel. Balanced acidity and a graceful finish of cocoa and dusty earth.
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Smells like fall. Reminds you of hay rides, bon fires, southern cherry Pie, Cuban cigars and a leather arm chair. Completely satisfying on its own. Pairs wonderfully with lamb, ribs and late night TV
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It is impossible to save a glass for tomorrow but don’t drink too fast or else you will miss the flavor show. The blackberries get juicer, the vanilla gets spicier, the dark chocolate gets richer and by the end of the evening you feel like you have a new best friend.
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This wine is refined, structured, precise and has very enjoyable layers. Joey makes his wine's drinkable and ageable. Enjoy it either way!
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Meticulous fruit sorting pre-destemmer and further sorting post-destemmer ensured only the most pristine berries passed into the fermentor. A five-day cold soak was followed by inoculation with the famed Assmanhausen yeast. The wine spent 11 months in neutral French oak, and was racked once after the malolactic fermentation was complete. We aged our Zotovich Pinot Noir at a constant 55 degrees, which we believe preserves the delicate aromatics and texture that are expressed through the fruit. Salt crusted filet, roasted artichokes, sage and mushrooms. Save enough in your glass to enjoy with a decadent piece of cheese and good company. Satisfying.
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2014 Pinot Noir-Black Label
Meticulous fruit sorting pre-destemmer and further sorting post-destemmer ensured only the most pristine berries passed into the fermentor. A five-day cold soak was followed by inoculation with the famed Assmanhausen yeast. The wine spent 18 months in neutral French oak, and was racked once after the malolactic fermentation was complete. We aged our Kessler-Haak Pinot Noir at a constant 55 degrees, which we believe preserves the delicate aromatics and texture that are expressed through the fruit.
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2014 Pinot Noir-Black Label
Meticulous fruit sorting pre-destemmer and further sorting post-destemmer ensured only the most pristine berries passed into the fermentor. A five-day cold soak was followed by inoculation with the famed Assmanhausen yeast. The wine spent 18 months in neutral French oak, and was racked once after the malolactic fermentation was complete. We aged our La Encantada Pinot Noir at a constant 55 degrees, which we believe preserves the delicate aromatics and texture that are expressed through the fruit.
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From its vibrant pink color (like fresh-cut watermelon) to its sweet fruit, mouthwatering acidity, this wine is a crowd pleaser. After an enticing entry, the wine reveals both depth and lightness, with lovely layers of ripe summer strawberries, cool, wet stone and saltwater taffy.
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Flynt, spice, cocoa, boysenberry, luscious, juicy, chalky, velvety and completely satisfying.