Harvested August 30-September 9, 2008. After harvest, the grape clusters were hand-sorted and destemmed. After 4-5 days of cold maceration in small open-top fermentors, the fruit began 100% native wild yeast fermentation. The wine aged in 67% new French oak for fifteen months and it was bottled unfined and unfiltered. Winemaker Erin Green says of the vintage: “Medium ruby in color, the profuse nose of the 2008 Pahlmeyer Pinot Noir shows raspberry, red plum, light cedar and damp earth. Vibrant red fruit lends to a lively, layered palate that lingers on and on.”
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