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The name Wild Horse is nearly synonymous with incredible Pinot Noirs. Each vineyard lot was hand-harvested and fermented separately in a mix of small open and closed-top fermentors. Lots were then inoculated with yeast after a three day cold soak to develop color and flavors. During fermentation, the open-tops were punched down two to three times daily, and the closed-tops are pumped over with the same frequency from sprinkler irrigators. Pressing occurred at, or following, post-cap fall and then malolactic fermentation was completed in barrel.
This Pinot Noir showcases aromas and flavors of bright raspberry, ripe strawberry, and dusty spices leading to a rich, juicy, well-balanced mouthfeel. A food friendly and very approachable wine, enjoy this Pinot Noir with baked penne, roasted vegetables or pork short ribs.
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