After hand-harvesting at night to ensure the fruit was fresh and cool upon arrival at the winery, the grapes were de-stemmed and quickly placed in stainless steel tanks where they were given a five-day cold soak. This is a traditional method utilized by Winemaker Mark Beringer to gently extract color and flavor from the Pinot Noir grapes. Following a 10-day fermentation using native and other yeasts, the wine aged in small French oak barrels (40% new). After 10 months in barrel, it was carefully racked and bottled.