Wild Horse 'Cheval Sauvage' Pinot Noir 2008
The small lots of Pinot Noir that comprise this blend were fermented in 1 ½ fermentation boxes and open top tanks where the must was punched down 2-3 times per day during primary fermentation. Each lot spent at least 10 to 14 days on skins to maximize extraction, achieve softer tannins, and stabilize color. After pressing, each lot was then racked once from tank into 100% French oak coopers consisting of Cadus, Damy, Remond, and Francois Freres to complete malolactic fermentation and undergo 14 months of aging. We selected only the finest barrels to produce an extremely limited bottling.