The first grape we planted at the Vineyard on Portuguese Hill in Port Townsend, this German clone of Pinot Noir might be best thought of as neither red, white, nor Rosé. Our team picked these grapes in October after a gentle and healthy growing season in the Puget Sound. Fermented with native yeast captured directly from the skins of our own Portuguese Hill fruit, our 2018 Estate Pinot Noir was fermented with minimal extraction to preserve the delicate magic in these grapes. On the nose, find tea tree oil, cranberry, dusty smoke and strawberry. On the palate, find huckleberry, red apple peel, cocoa, sandalwood, incense, tar, teak, anise seed and fennel. An excellent wine for a dinner under the stars featuring rabbit, duck, grilled trout, ratatoullie, paella, grilled coho and fennel.