The Making of Cebada Wines Pinot Noir!

The hot days of summer are fading and giving way to cooler temperatures of harvest season and for us at Forbidden Fruit Orchards, that means we’re in the full throws of fermenting new batches of our Estate Pinot Noir.  The cool, coastal weather has allowed the fruit to slowly ripen, preserving the natural acids in the wine without accumulating high sugars. We harvest our pinot when the pH and sugars are low so we don’t have to manipulate the wines. Our Pinot Noir gets aged in about one third new oak and two thirds neutral oak barrels. Then we blend all of our clones together to add complexity to the wines. Visit our store and pick up what Rex Pickett, Author of Sideways and Vertical, calls, “a wine of tremendous finesse, and silky notes”.