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. Our intention was to handle the wine as gently as possible, intervening only when necessary.

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.

Bottle Shot

Technical Sheet

Organically farmed, family-owned vineyards
Indigenous yeast fermentation
No fining or filtering
No additives aside from minimal sulfur
Carbon conscious packaging