The grapes for this Pinot Noir were sourced from the best regions in California to grow the grape: Monterey, Sonoma and Santa Barbara counties. We harvested whole grape clusters at 24.5 Brix before we de-stemmed and delivered them to stainless steel fermentation tanks. Following a five-day cold soak, the must fermented for seven to ten days, receiving regular punch-downs tailored to each fermentor lot. Once dry, the wine was drained to tank and barrel to undergo malolactic fermentation before aging on a combination of French and American oak. Blending took place in June with a special focus on maximizing the unique stylistic contributions of lots from each county.