Pinot Noir Super Deluxe Cuvee

Lovers of Burgundy producers such as Simon Bize and Chantereves will appreciate this take on the semi-carbonic style that these kinds of wines have become to embody. Lots of red fruit, fine grained tannin, graphite and stones sit together in something that truly punches above its weight. If you’ve enjoyed the St. Reginald Parish style of winemaking, you’ll love this ready to drink crowd pleaser that can still dress to impress, no matter the moment.

Feels: A worn-in flannel shirt, Marionberry pie with a graham cracker crust, canned cherries picked during summertime

Pairs: Crock-pot Cookin’, Sweater Weather, Cheeseburgers (forever)

Techniques: 12 to 14 days of semi-carbonic maceration in stainless steel and concrete. All lots pressed to French oak with the majority being older, neutral-flavored barrels and some being slightly newer (3rd fill). SO2 added after malolactic was complete. Assembled and racked to stainless steel two weeks before bottling without additional SO2.

Serving Temperature: 55° to 65° Fahrenheit