This Pinot Noir was made with 50% whole clusters in the fermentation. Whole cluster fermentation refers to the practice of fermenting entire bunches of grapes, stems and all. Typically, our grapes go through a destemmer, a machine that knocks the berries off the stems, removing the stems from the fermentation entirely. In the process many of the berries split and begin to release juice immediately. With whole cluster, the fruit stays intact longer, releasing the sugar available to the yeast more slowly, and the presence of the stem has an impact on aroma, flavor, and structure of the wine. Some of the advantages of whole cluster fermentation are:

"It's amazing how much the whole cluster fermentation changes the perception of spices and palate weight. It's a game-changer!"
--Kim Kramer, Winemaker

• Promotes Carbonic Maceration, producing berry fruit and bubblegum flavors
• Stems impart spiciness, cinnamon, cedar, black tea
• Improves texture, softening tannins
• Wines have more power and structure
• Increases complexity
• Improves aging potential

For more on whole cluster fermentation, see PinotFile v11 i25: Sizable Tasting of 100% Whole Cluster California & Oregon Pinot Noir