2017 Sonoma County Pinot Noir
Each Pinot Noir clone was hand-harvested individually at night. The fruit was hand sortred and fermented individually separated by clone. 6 days cold soak, gentle punch downs 1-3 times daily, 14-20 days on skins and gently basket pressed. Gravity fed to French oak barrels (53% new). Aged 16 months then bottled unfiltered.