We aim to craft a Pinot Noir that is true to the vineyard, with a stylistic emphasis on structure, elegance, and complexity. In 2008, half of the wine was fermented with native yeasts, bringing layered richness to the palate. The remainder of fermentation was conducted with Assmanhaussen yeast to accentuate the varietal's red fruit character. Ten percent of the fruit was whole-cluster fermented for the development of spicy complexity. Fermentation was conducted in small one-ton lots, punched down by hand 2 to 3 times daily. At the conclusion of fermentation, the wine was gently pressed in a one-ton basket press. After 18 months elevage, the wine was bottled without fining or filtration.