Our crop level averaged just under three tons this year which was perfect for the accumulated heat we experienced over the growing season. Disease was nonexistent with the dry conditions of the summer months and the fermentation’s proceeded perfectly with nary a one going “sideways” on us. The new wine in barrel is rich, expressive, detailed and deeply colored.
At Ken Wright Cellars we believe in small batch fermentation. Each vineyard, further separated by clones, is hand sorted, fermented in small 1 1/4 ton open vat fermenters until dryness, then pressed and aged separately. The wine is aged in 100% French oak barrels for about 1 year. Each single vineyard designated Pinot noir is made with the same approach so the consumer can truly taste the place in which it was grown.
Pairs well with beef, veal, deer, venison, and poultry dishes.