About This Wine
Whole bunches are carefully placed in a tall stainless steel tank...by hand. Winemaker Ray Nadeson doesn't want to damage any berries in this process so he straps on the climbing gear and ropes and hand places the bunches up the length of the tank. The idea behind his method is to allow the natural sheer weight of the fruit above to press the berries below. A small amount of fermenting Pinot Noir juice is introduced to the bottom of the tank, allowing the intact berries to be enveloped in CO2, creating a true carbonic maceration. As the fruit presses down more sweet juice joins the ferment. In the end this process encourages the development of a beautiful, silky mouth feel while maintaining vibrant fruity aromas.
|Brand||Between Five Bells|
The Wine Front – "This is really good. What could be just a ‘great drinking red’, elevates on a web of tight and tense tannins, rises again on amaro-licked acidity, feels part cherry juice, part pomegranate juice and part blood orange juice, but all compact and sinewy and long. It’s really good drinking, sure, but also delivers a good dose of sophistication for those hoping to spend a little time with it." - Mike Bennie (The Wine Front)
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