a 50/50 blend of Gamay and Pinot Noir from Santa Barbara county. Hand harvested and organically grown; 100% whole cluster carbonic fermentation. Each varietal was fermented separately and picked at different times. Pumped over once daily after which the top was again sealed and the fermenter was gassed using carbon dioxide. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. Fermentation lasted for 12 days then pressed and racked in to vessels for aging.
The Pinot Noir and the Gamay were both aged in Lo-Fi's 3200 liter Austrian wood tanks. After 4 months the wines were racked and blended together then put back into tanks for an additional 3 months. A total Of 30ppm so2 was added prior to bottling without filtration in keeping with our minimalist (lo-fi) philosophy.
Organoleptic notes include violets, raspberry, hibiscus, cherry cough drops, strawberry, and cedar.
The Pinot Noir and the Gamay were both aged in Lo-Fi's 3200 liter Austrian wood tanks. After 4 months the wines were racked and blended together then put back into tanks for an additional 3 months. A total Of 30ppm so2 was added prior to bottling without filtration in keeping with our minimalist (lo-fi) philosophy.
Organoleptic notes include violets, raspberry, hibiscus, cherry cough drops, strawberry, and cedar.
Overall Rating
2 out of 5 Based on 1 Review
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9th Oct 2023
Expected more
Quite disappointed for the cost I expected something better and coming from one of my favorite areas in Santa Barbara for Pinot. It was very average to below, missing the oaky notes and not that special. Would never buy again. Sorry
