HANDLING PINOT NOIR WITH KID GLOVES

Pinot noir is all about subtlety, and needs to be handled with care to show its full range of aromas and textures.  When the fruit gets to the winery, the TLC starts at the sorting table.  We inspect the fruit as it moves over conveyer belt, looking for anything we don’t want in the fermenter.  In some years we are focused on botrytis or bird damage, but in 2020 the fruit was so clean we were mostly just pulling out leaves.  A great wine starts with great raw materials, so we make sure everything is perfect.  This harvest, partners George Rickus and John Gorup each had their turns at the table. “It was fun,” said George. “It’s very satisfying to get my hands (literally) in the process and contribute as much as I can. I’m looking forward to tasting the finished product in a few years.”

Partner George Rickus enjoys his time at the grape sorting table.