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Harvested from our single vineyard with Brix 23.1, this Pinot Noir was fermented by its natural yeast, then underwent slow malolactic fermentation and was aged in French new and neutral barrels for 20 months before blended and bottled unfiltered. This wine is ultimately dry, with a residual sweetness of 1.4. Finished with natural cork and wax sealed for freshness, suitable for ageing and longer storage. Produce in small quantity.