2011 Pinot Noir La Bauge Au-dessus
We are "hands-on" with our Pinot. Every Pinot Noir is fermented in 5 ton open-top fermenters, which are punched down once or twice daily. These punch downs breakup the cap of skins that rises to the surface into the juice so the fermentation process extracts the best part of the Pinot grapes. The wine is pressed to complete dryness and goes to barrel with moderate lees. Our “La Bauge” Pinot Noir is aged in 50% new French Oak Barrels made by François Frères in the heart of Burgundy in the small village of St. Romain. The wine was carefully racked in the spring and then aged another 20 months (24 months total). It was lightly fined with 4 egg whites per barrel, and then bottled unfiltered.