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Natural yeast fermented and matured in 500-litre French oak barrels
The wine is ruby red in the glass
Touch of citrus on the palate
was then racked and returned to French and American oak for a 12-month maturation
Average yields for Pinot Noir are 30 hl/ha
Siduri Clos Pepe Pinot Noir 2013 st-laurent Natural yeast fermented and maturedThe Siduri Clos Pepe Vineyard Pinot Noir consists of two sections of clone 115 the hillside section on the far east of the vineyard (20% whole cluster), and the pond section at the lowest point of the vineyard (completely destemmed). The Sta. Rita Hills make up the only valley that runs truly west east in the entire West Coast of North America. This funnels the wind into the area, leading to smaller clusters & more concentrated berries.
