James Bryant Hill Pinot Noir
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Upon arriving at the winery, the grapes are destemmed, crushed and fermented warm at about 85° F in a stainless steel fermenter. At dryness, the wine is pressed then racked cleanly for aging. Only 25% of the blend is aged on new French oak for 10 months to accentuate the bright, fruit-forward component of Pinot Noir.
Alcohol by volume13.5%
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