25% new French oak barrels
2012 Pinot Noir Estate
The grapes were harvested by hand, sorted, and destemmed. Fermentation began after a seven day cold soak; the must was pumped over and punched down twice daily until dry. After fermentation was complete, the must was pressed, combining press fractions. The wine settled overnight then was racked to 25% new French oak barrels and aged for ten months.