COMPOSITION 100% Pinot Noir | combination of Pommard and Dijon clones from select Sonoma Coast vineyards.
WINEMAKING All grapes are hand-picked at night and early mornings to keep the fruit at optimal temperatures. The fruit is then de-stemmed into bins and placed into open top fermenters. The fruit is cold-soaked for 3 days prior to initiating fermentation. Once fermentation begins, each tank is punched down two to three times per day to maintain consistent contact between the must and pommace throughout fermentation. Once the wine is fermented dry it is racked to barrels for completion of malolactic fermentation. The wine is aged 10 months in 100% French oak of which 20% is new.