A majority of the grapes for our Pinot Noir were harvested at night and then cold soaked for 24 hours before fermentation to improve color extraction and aromatics. To coax a bright color and flavor from the fruit, the wine was drained and pressed before the completion of fermentation. Lastly, it underwent malolactic fermentation to create a supple, smooth mouthfeel.
We picked these Pinot Noir grapes from the cooler growing regions of the Lodi Delta and Sonoma County, choosing fruit known for its texture and complexity. The 2016 harvest came early in California and ended up being a low-yield, high-quality season. The product of a cool spring and a dry, warm summer, these grapes experienced a longer hang time, resulting in fully developed, concentrated flavors.