PINOT NOIR

Pinot Noir is notoriously temperamental—demanding the right balance of climate, soil, and precision in both vineyard and cellar. On Old Mission Peninsula, however, it finds a quiet synergy. The moderating effect of Lake Michigan, combined with the well-drained glacial soils of our estate vineyards, provides the delicate conditions this Old World grape needs to thrive. Extended sunlight during the growing season, tempered by cool lake breezes, ensures long hang time for phenolic development without overripeness. The result is a Pinot Noir that leans into elegance over power, freshness over extraction.

This vintage was aged for 15 months in French oak barrels, a choice that enhances texture and integration while allowing the fruit to remain front and center. The wine shows a translucent ruby hue—a hallmark of site-driven Pinot—and opens with lifted aromatics of raspberry, black cherry, dried rose petal, and cranberry leaf. Hints of bittersweet chocolate, baking spice, and cedar unfold as it breathes.

On the palate, the wine is supple, medium-bodied, and finely textured, with a silky mouthfeel that glides over subtle yet persistent tannins. Bright acidity carries flavors of tart cherry, forest floor, and cola, offering a long and contemplative finish. There is restraint here—but also depth, energy, and quiet confidence. This is a wine that doesn’t shout. It murmurs.

Terroir Insight:
The glacial marl and sandy loam soils of Old Mission Peninsula naturally limit vine vigor, promoting smaller berries and concentrated flavor. Cooler average temperatures preserve natural acidity, while significant diurnal swings encourage complexity and freshness. Unlike California or Central Otago styles, this Pinot recalls the spirit of Burgundy’s Côte de Beaune—graceful, savory, and distinctly place-driven.

Cellaring Note:

• Best enjoyed now with aeration, but will develop tertiary notes over the next 5–8 years, gaining complexity in bottle.
• Expect subtle evolutions of dried herbs, autumn leaves, and truffle-like umami.

Food Pairing Ideas: 

• Omnivore
  • Seared duck breast with cherry-port reduction; Roasted pork loin with mushroom demi-glace
• Vegitarian
  • Goat cheese-stuffed portobellos with rosemary breadcrumbs; Butternut squash ravioli with sage-brown butter
• Vegan
  • Grilled oyster mushrooms over farro and kale; Walnut-lentil loaf with spiced cranberry chutney