WINEMAKER NOTESThe Pinot Noir harvested from the Sonoma Stage Vineyard are Calera, Swan, 115 and 667 clones. 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 82°F, which allowed for a hot extraction on the skins. For fermentation cap management, the juice was pumped over the skins two 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.