Harvested early in the morning to maintain the bright acidity that we look for to compliment its rich and earthy style. We de-stemmed the Pinot berries and co-fermented them in a stainless steel fermenter, where we did a 3-day cold soak before heating the tank. As we began to raise the temperature, we inoculated the must and juice and performed multiple pump-overs to gain texture and a bigger mouth-feel. Once finished, we drained the free run juice and pressed the skins into all French oak, 40% new. We used multiple cooperages to add different layers to the wine. It was aged for 10 months before it was bottled.