“The most expressive way I can put it is that they smelled alive. That is, they combined the sensual aromas of ripe berries with the leaves of the bushes those berries grew on, the branches that held the leaves and the soil and roots that supported the bushes. There was something organically complete and compellingly complex about the experience.”
- Jordan Mackay, Wines & Vines, Febuary 2005 describing Pinot Noir that was fermented whole cluster, stems and all
thanks,