The whole bunch grapes were transferred to open top cuves for cold maceration of 7-10 days followed by wild fermentation. During fermentation, the juice is pumped over and plunged up to 3 times per day allowing gentle extraction of fruit tannins. After skin time ranging from 23 to 31 days the wine was pressed, briefly settled and transferred to 20% new and 80% used barrels for maturation and 100% malolactic fermentation. The wine skips the filtration step, but this doesn’t mean that it stays cloudy. Gravity does the work and the winemakers rack it into a fresh tank before bottling.

Produced from their Pinot Noir vineyards established in 1995 with a mixture of Dijon clones. Two cane pruning, shoot removal, bunch thinning and leaf plucking are just some of the vineyard husbandry techniques to ensure concentrated flavors and desirable sugar levels. Careful planning and meticulous attention in the vineyard keep the grapes growing to their full potential. Overall, great sunshine hours, low disease pressure, light crops, and ripe fruit, all come together to produce some outstanding grapes and in turn some great wines.