This wine gets better every year. It is a delicious sipper made with Pinot Noir but pressed off its skins, hence the white Pinot Noir moniker. The juice is cold settled and fermented to a pleasing dryness before spending crucial time on its lees, which tends to knock down the silly fruit aromas and flavours. The result is a slightly more complicated, northern Euro-style white full of pear, grass mineral, melon. The finish is a salty, dry, leesy affair that calls for food. Ready to drink and more fun than ever. These are the wines that can set a winery apart from its competition.