The yield was a measly 2.5 ton per acre, which produced an equally measly 13 barrels, or 321 cases. So little wine, but oh-so good! Grapes were hand harvested and hand sorted for this iron-rich red, and native yeasts were used in fermentation. The wine was aged for 10 months in 100% French oak, and boy was it worth the effort. Dark, brooding Pinot, from the vineyard that helped put Williams Selyem on the Pinot map.
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