The Pinot Noir was harvested from three tiny little vineyards located in the valley floor of the Russian River. Clones were 115 and 828. The grapes were harvested between 23.1 and 24.1 brix harvested cold early in the morning and were processed in an oxygen-deficient environment crushed and de-stemmed. 1/3 was crushed into a 2 ton open top fermented and 2/3 of the lot was fermented in 3/4 ton t-bins. The fermentation was a nice long slow fermentation with the temperature cresting at 81° F. The fermenting must was punched down three times daily, 6 AM, 2 PM and 11 at night.
On day 13, the grapes were gravity filled and pressed off in a horizontal bladder press directly to predominantly four year old French barrels. 20% was new Latour French oak.
The wine rested undisturbed for seven months, then gravity racked and blended then gently placed back in the barrel for an additional three months and was bottled prior to the following harvest.