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Certified Biodynamic vineyard.  The fruit was amazing!  Two-thirds Pommard clone; one-third Wadenswil.  15% whole-cluster.  Native yeast (aka, wild) fermentation.  10 months in neutral oak.  Red and blue/black fruit, with medium body, grippy yet supple tannins, and a finish that lasts a lifetime.  Good to drink now, or ten years from now.  25 cases produced.  

2018 Pinot Noir, Keeler Estate Vineyard