Ziggurat spring wines are produced with a simple philosophy in mind.  They are adventurous in winemaking style, creative and unique each year, but above all, they are fresh and textural.

This very light Pinot Noir, was blended from three unique components.  The first was Pinot Noir, with Gewurztraminer skins added back, the second with Riesling skins, and the third was 100% Pinot Noir.  All ferments only received a gentle plunge every few days for the first week, then left sealed until pressing.  The Gewurztraminer component spent 4 weeks on skins, the Riesling 6 weeks, and the 100% Pinot spent 10 weeks.  These sat on lees in old French barriques for two months before racking and blending to tank, followed by bottling, unfined and unfiltered.

The result is a refreshing light red wine, textural and crunchy, it doesn’t really associate with a genre of classic styles.  The wine displays pinosity on the nose, but has background spice and aromatics reminiscent of white grape varieties.  

The palate is forward and gently sweet to begin, then quickly moves into a mode which is savoury and layered with texture.  The wine is fresh and crunchy to finish, running long with complexity from all three varieties involved.