We source our Pinot Noir grapes from several vineyards in Monterey County. The cool Mediterranean climate that characterizes the region allows the grapes to develop full-flavor maturity over an extended growing season. We pick the fruit in the early morning hours and bring the fruit inside for immediate crush and 48 hours of cold soak. This technique helps intensify the color and elicit more profound aromas. During fermentation, the grapes are punched down four times a day to extract the maximum read more...We source our Pinot Noir grapes from several vineyards in Monterey County. The cool Mediterranean climate that characterizes the region allows the grapes to develop full-flavor maturity over an extended growing season. We pick the fruit in the early morning hours and bring the fruit inside for immediate crush and 48 hours of cold soak. This technique helps intensify the color and elicit more profound aromas. During fermentation, the grapes are punched down four times a day to extract the maximum amount of flavor and just the right amount of tannin. A majority of the wine is finished in stainless steel in order to retain the varietal’s juicy fruit flavor and subtle color. A small portion is aged in small French oak barrels to impart delicate spicy nuances. The wines are then blended to create a medium-bodied, deliciously fruity Pinot Noir. (hide)