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This Pinot Noir was harvested before daybreak and brought into the winery cool to preserve freshness and aromatics. The fruit was left entirely as whole clusters, with 30% being foot-tread to initiate fermentation, creating a semi-carbonic environment. Fermentation took
place in a 4-ton open-top French oak fermenter, with minimal pump-overs during a slow, cool 15-day fermentation. As primary fermentation neared completion, the wine was pressed off and transferred to mostly neutral Burgundy barrels to finish fermentation. It remained in barrel, untouched, for 11 months to develop purity and texture.