WINEMAKING NOTES:Varietal:100% Pinot NoirHarvest:between September 10th and September 15th, 2023.Fermentation:Native fermentation in a mix of open top concrete fermenters, 10% whole cluster fruit. After a few of days of cold soak, the ferment was allowed to come up to room temperature naturally and managed with daily pump overs and a handful of punch downs at the peak of fermentation activity. Gently pressed after 18 to 20 days on skins, settled for 24 hours before racked to French Oak.Aging & Bottling:Aged for 10 months in French Oak (30% new – Franois Frres & Taransaud). Bottled with very little SO2, as the winery uses the natural CO2 retained from malolactic fermentation to act as its main preservative and to provide stability.94 Wine Spectator – June 2025Graceful and detailed, with expressive raspberry and blueberry flavors that are highlighted by orange peel and spiced tea as this builds tension toward refined tannins. Drink now through 2035.– Tim Fish