The grapes for this Pinot Noir were handpicked in the cool early morning hours in 5 gallon buckets. After hand sorting, the fruit was cold soaked for several days and fermented in a combination of 1 and 5 ton fermenters. The caps were punched down 1, 2 or 3 times per day, depending on the stage of the fermentation. The wines were then barreled in a combination of 50% new and 50% used French oak. Throughout the 15 months of barrel aging, the clones and different vineyard blocks were kept separate to maintain their distinct flavor profiles and structural components as blending elements. The wine was bottled unfined and unfiltered.