Division - 'Methode Carbonique' Pinot Noir
The aromatic profile of this wine is a mix of bright red fruits, roasted meats and spring herbs, like rosemary and thyme. The 'Méthode Carbonique' Pinot Noir is a lot of fun in the bottle, not overly complex, but perfectly suited for hangouts in the backyard on nice summer days. The strawberry, flinty and earthy quaffer is crying out to be gulped not sipped, the wine’s lower alcohol will make that easy to do!
We fell hard for the carbonic maceration fermentation technique while learning about and making wine in the Beaujolais region of France, and began experimenting with this technique and Pinot Noir. For the carbonic fermentations, we created a pied de cuve (early native fer-ment) with a small amount of grapes to build a strong yeast population from the native flora from each vineyard, and these were added to the ferments after a few days of carbon dioxide enrichment. With these lots, we fermented each site in a stainless steel closed top tank. Skin times were kept shorter than normal to reduce the extraction of smoke related com-pounds and the wines fermented a bit warmer to extract more fruit. Aging was completed mostly in stainless tank and some Oak barrels for 5 months before bottling.
750ml Bottle Size
13% ABV