WINEMAKER NOTESThis Pinot Noir is exclusively from the Calera clone that we grow at Sonoma Stage Vineyard. Upon hand harvesting in the early morning hours, our grapes were carefully destemmed and sent to tank for a whole-berry fermentation. The grapes were cold-soaked in tank at 45˚F for 4-7 days, allowing for increased color, aroma, and flavor extraction. After inoculation with a select yeast, the grape must (juice, skins, and seeds) fermented at 78˚F, which allowed for a hot extraction on the skins. For fermentation cap management, the juice was pumped over the skins four times per day, wetting the cap evenly for a nice healthy fermentation. This small lot was aged in French oak barrels (35% new) for 14 months and was bottled unfined and unfiltered.