Our Pinot Noir is hand-harvested, cluster sorted, and mechanically destemmed. The berries are then sent through an optical sorter removing raisins, jacks, and MOG (material other than grape) to ensure that only the finest berries reach the tank. Next, the must is cold soaked for 2-4 days and then fermented at a maximum temperature of 85 degrees Fahrenheit with twice a day pump-overs.

Post-fermentation, the wine is left in contact with the skins for 16 to 24 days. When to press is decided based on taste. The wine undergoes malolactic fermentation in 228L 20% new French oak barrels. Contact with the lees is maintained for 10 months with a total barrel time of 19 months. The wine is naturally settled and bottled without fining or filtration.

Aromas of tart dark cherry, potpourri, cedar sawdust, lavender, damp forest floor, toasted sesame, and mandarin peel. In the mouth cherry/cranberry, strawberry, and licorice flavors on a medium-bodied palate with gentle tannin and acidity and a fruity finish.