The grapes for this wine were harvested early in the morning, keeping them as cool as possible. At the winery, the grapes were cold soaked for five days before fermenting at a maximum temperature of 83°F. The juice was pumped over the skins at least twice a day throughout fermentation and select lots underwent extended maceration. These cellar practices allowed for optimal extraction of the brilliant garnet color and bright aromatics we want in Pinot Noir. To further accentuate the sweet aromatics of this Pinot, the wine aged on French oak for an average of six months.