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75% Nebbiolo from the former Omero Vineyard in the Ribbon Ridge AVA
Reginald label is about
Winemaking: Direct-to-press into a mix of newer and neutral French oak barrels
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18 day maceration of whole cluster Pinot Gris floated in direct press Chardonnay fermented in concrete
Pinot Noir Super Deluxe Cuvee Natural Wine 75% Nebbiolo from the formerFeels: A worn in flannel shirt, Marionberry pie with a graham cracker crust, canned cherries picked during summertime Pairs: Crock pot Cookin, Sweater Weather, Cheeseburgers (forever) Techniques: 12 to 14 days of carbonic maceration in stainless steel and concrete. All lots pressed to French oak with the majority being older, neutral flavored barrels and some being slightly newer (2nd and 3rd fill). SO2 added after malolactic was complete. Assembled
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