WINEMAKER'S NOTES:
We strive to allow the site to shine in every wine we produce. All lots of Pinot Noir undergo an extended cold soak until native yeast begin a spontaneous fermentation in open-top fermenters, where the grapes are punched down by hand once to twice per day. Our small lot fermentations, without any whole cluster, take upwards of a month before a light pressing to barrel for their extended aging. Our Pinot Noir remains in 100% used French oak barrels for 10 months prior to bottling.
