This 100% Pinot Noir is a blend of carefully selected vineyards in the Willamette Valley. All grapes are hand-picked at optimal ripeness levels. Once de-stemmed, the fruit is placed into open-top fermenters. The fruit is cold-soaked for 48 hours prior to initiating fermentation. Once fermentation begins, each open top tank is punched down two to three times per day. Once the wine is fermented dry it is racked to barrels for completion of malolactic fermentation. The wine is aged 6 months in 100% French oak of which 20% is new.