James Suckling Alto Limay, 2014 Alto Limay Pinot Noir
"This is a very balanced and refined pinot with a lovely fine tannin texture and length. Lots of dark fruits and spices. More Sonoma County than Cote d'Or. You are going to like it. Drink now." –May-15
All fruit is hand-harvested and hand-sorted. The wine ferments in stainless steel open top tanks with selected yeasts. It undergoes 18 days of total skin contact followed by spontaneous malolactic fermentation in the tank and barrel. 30% of the wine is aged for 8 months in new French and American oak barrels (medium and medium plus toasted) and 70% is kept in stainless steel tank to protect the fruit.