The grapes for this Pinot Noir are sourced from benchland vineyards in MendocinoCounty.
66% of the grapes were de-stemmed only and transferred by gravity to open-top fermenters, the other 33% was left whole cluster and added to the bottom of the tank. A long, cool 5 day cold soak was allowed before the tank was taken off cooling. The must was then fermented with Indigenous yeast to promote complexity and terroir. The fermented wine was pressed off slightly before dryness to minimize harsh phenols and retain it’s core of fruit. Malolactic was completed with indigenous flora.
Aged in new and neutral French oak barrels for 12months. 30% new oak.