Pahlmeyer, Napa Valley, Red 2005 Loire along with pepper and some

along with pepper and some subtle spice

which is used to carry out the "pigeage" or punching the cap with feet

but is certainly a great wine

Convinced of the superior quality of these soils

This tasting with Jacques-Frédéric Mugnier was one of the high points of three months of visits along the Côte d'Or

Pahlmeyer, Napa Valley, Red 2005 Loire along with pepper and someInto Neck; nicked label The grape clusters were sorted by hand, and once de stemmed, the berries were hand sorted again on the way to the tank. This was followed by a four to five day cold soak, depending on flavor extraction. The fruit was then allowed to ferment with 100% native yeast in small open top fermentors for two weeks. Near the end of fermentation, the must was gently pressed and the wine was moved to barrels where it finished its primary