“Vibrant fuchsia and garnet in the glass, the 2011 Jayson Pinot Noir greets the nose with rich, focused aromas of ripe black cherry, forest mulch, pain grillé and leather. The palate comes alive with a concentrated wave of black plum skin and candied cranberries, integrated with stony minerality echo through the wine’s lingering finish.” – Kale Anderson, Director of Winemaking March 2013
100% Pinot Noir
- Kale Anderson
- September 27 to October 8, 2011
- August 21, 2012
- April 29, 2013
The grape clusters were hand-sorted, and once de-stemmed, the berries were sorted again by hand on the way to tank. After four to five days of pre-fermentation cold maceration in small open-top fermentors, the fruit began 100% native yeast fermentation. Two to three weeks later, the fruit was gently pressed and moved to barrel where it finished primary and secondary fermentations. The wine continued to age in 67% new French oak for twelve months and it was bottled unfined and unfiltered.