92 points - International Wine Report. Crafting our first Pinot Noir Blanc gave us the opportunity to explore another aspect of the flavor and structure of Pinot Noir. We pressed the handpicked grapes using a “Champagne” cycle with our pneumatic press. In this cycle, the fruit is pressed very gently, with the absolute minimum of rolling or mixing of the grapes while in the press. This technique is extremely slow, requiring more than three hours to press one load of grapes, but it allowed us to extract the delicious juice and preserve the aromas of the wine, while minimizing the color and tannins that could be extracted from the skins. Just the faintest hint of salmon reminds you that this wine is 100% Pinot noir. We then fermented and aged the wine in French oak barrels to allow the wine to develop a rich texture and mouthfeel to balance the aromas and structure of the wine. "Because of the slow pressing done on the grapes, a bit of color was extracted and it looks more like a salmon rose than a blanc. The nose brings aromas of red raspberry, yellow peach, fresh mango with a hint of dried herbs. The palate matches the nose with the addition of white mushroom and white floral notes. It is aged in French oak barrels and the mouthfeel is structured and almost full in body. It’s a clean wine with lots of potential. Only 120 cases produced.”92 points. Jeremy Young, International Wine Report.