Oregon or California Pinot Noir
(Very Good to Outstanding)
Summary
A crushed fruit fermentation wine made with heavily sorted fruit, commonly with a portion as whole bunches or with stem inclusion. After a cold soaking to extract additional color, a mid-range fermentation will begin using ambient yeast in open top neutral vessels. Pump overs and punch downs are common to increase extraction and reduce reductive compounds, Post-fermentation maceration on the skins is common to extract some tannin and additional color. After pressing, wine is racked into barrel (a portion new) where malolactic conversion and maturation occurs, adding oak flavors and texture, before light fining, filtering, and bottling in glass commonly under cork.