Harvested from two blocks of Pinot Noir at Mission Ranch Vineyard in mid-September, the grapes were gently destemmed and sorted before fermenting for roughly two weeks. The fermentation took place in a mixture of concrete and bins, allowing us to have complete control over the fermentations. The bins received the Pommard 4 clone, and were punched down multiple times each day while the 777 clone was placed into the concrete and pumped over once per day. Both were gently pressed when the fermentation finished and racked to neutral French oak for 10 months, aging in our naturally cooled barrel room.
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