Schatzi is always looking for that fruity but bright, light-to-medium bodied red for dinner. So, at Schatzi’s request, we once again made a 100% carbonic macerated Pinot Noir from Kashaya, and it has turned out so deliciously well. This wine fermented inter-cellularly in a carbon dioxide atmosphere for 13 days before being pressed at dryness. It was then aged for 11 months before bottling. Look for aromatics of fresh strawberry, wild blueberry, pink flowers and white pepper. The palate is a juicy bomb, with huge fluidity and flashiness ending with very little tannin, but superb length. This is just pure unadulterated fun! 35 cases produced.
