Paso Robles has doubled its winegrowing over the past 10 years. The long, hot summer of 1996 produced very ripe Pinot noir which were harvested by hand. The grapes were fremented in 'whole cluster' in order to give more tannin to match the ripe fruit, which also gives the wine better acid balance for aging. After aging for 10 months in French oak the wine displays bright, sweet Pinot fruit with vanilla counternotes. A great red wine to enjoy with barbecued Salmon or poached Sea Bass. Serve slightly below room temperature.