Hand sorted fruit, 100% de-stemmed, then cold soaked in open-top fermenters at 40°F for 4 days before yeast inoculation. Time on skins totaled 17 days, maintaining a temperature below 76°F during fermentation, prior to barreling. This Pinot Noir completed Malolactic fermentation while aging in barrel.

Dark garnet in color with wonderful aromatics of blueberries and black cherry, with hints of violets, sandalwood and cardamom. This Pinot Noir is rich, with excellent structure and silky tannins, leading to a very long, supple finish.