The grapes for this Pinot Noir were handpicked in the cool early morning hours in small five-gallon buckets. After hand sorting, the grapes were cold soaked for several days and fermented in simple open-top fermenters. The caps were manually punched down. Shortly after pressing, the wines were barreled in a combination of new and used French oak. Throughout fermentation and aging, the clones and the different vineyard blocks were kept separate to maintain their distinct flavor profiles and structural components. When blending the lots from the five Pinot Noir clones we grow in Fort Ross Vineyard, each with different qualities enhanced by the specific site and barrel choice, this unique wine from some of our intended Reserve and Vineyard Designate lots evolved. After extensive blending trials, we decided on 96% Pinot noir and 4% Pinotage. It was bottles unfined and unfiltered.