The grape blend was picked, crushed, destemmed & cold soaked for 24 hours. Fermenter bins were inoculated with RC212 cultured yeast. Primary fermentation lasted 10 days. The must was pressed & the wine was transferred into tanks. The wine settled for 2 days in the tanks before it was racked into barrels. The wine was inoculated with Vinoflora OENOS cultures to start the secondary malolactic fermentation.
Varietal Blend: Pinot Noir 40% Clone 777, 30% 115 & 30%
Appellation: Santa Barbara County
Vineyard: Garey Ranch & Premiere Coastal
Aged: 14 months, Oak Barrels
Cases Produced: 300