Years ago, I began experimenting with the variety I love - Pinot Noir. Instead of destemming and crushing the berries, I gently dropped the hand-picked clusters in a chilled fermenter, pushed all the oxygen out with CO2 and sealed the vessel tight. What happened next was magical - the black berries on the stem started swelling up and turning pink. When they burst, they released the most aromatic Pinot Noir.
We were honored when our Whole Cluster Pinot Noir was recognized by Wine Enthusiast Magazine who named our 2015 vintage as Editor's Choice and awarded it with a 90-point rating.
In 2016, we created a new look for Whole Cluster. To celebrate this, our winery's culinary team has created a decadent recipe - Pork Ribs with Whole Cluster Pinot Noir Blackberry Barbecue Sauce - shown here. I encourage you to try this recipe and enjoy it with a glass of Whole Cluster Pinot Noir.
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