Forest floor, cloves, potpourri and Earl Grey tea.
Juicy and energetic, with fine, dusty tannins and a lengthy finish.
At The Table
Kiana pairs nicely with grilled salmon and fresh garden peas.
A traditional Pinot Noir/Burgundy glass with a round bowl will convey this varietal’s profound aromatics and structural characteristics.
Serving and Cellar
Serve at cellar temperature 55 – 60 ̊F.
In the Vineyard
Kiana was planted in 1996-1997 to Dijon Clone 777 and 114. These vineyard blocks range in elevation from 460 to 570 feet.
Grapes were harvested by hand from two separate parcels within the Kiana terroir on September 30th and October 3rd, 2019. The grapes from each of those blocks were fermented separately and spent approximately three weeks on skins before being transferred to French oak barrels. The wines then spent approximately 16 months in barrel prior to blending and bottling.