A cool, wet spring delayed the opening of the growing season. Spring and summer temperatures were below normal, further slowing vine development. We were able to harvest our crop with little impact from the late-season heat and rain between late September and early November. Overall the vintage yielded wines with great flavor and acidity.
This Pinot Noir came from our estate Lindsay’s Vineyard in the Sta. Rita Hills AVA. The fruit was hand-harvested and sorted in the vineyard prior to arrival at the winery. The clusters were then
carefully destemmed to keep the berries intact. Additional hand sorting removed any jack stems
before the fruit was transferred to small, stainless steel, open-top fermenters. The juice and skins were cold–soaked for four days prior to fermentation and then gently punched down for 14-24 days.
After primary fermentation was complete, the new wine was drained and the skins were gently
pressed. This Pinot was barrel aged in 100% French oak barrels (30% new) for 19 months