Winemaker NotesAfter being hand-harvested, the Pinot Noir grapes from our Sonoma Stage Vineyard were gently whole-cluster pressed. 75% was cool-fermented in a stainless steel tank while 25% (20% neutral oak, 5% new French oak) of the juice went barrels. Before fermentation, the juice underwent a cold stabulation (chilling at 45°F) for 7 days, increasing the texture and aromatics. This process is a common practice for Rosé in France. The stainless steel tank was inoculated with a special Provençal-style Rosé yeast while the barrels underwent a native fermentation. The barrels and tank were aged sur lies (on the lees) and stirred every 2-3 weeks for enhanced mid-palate building.