Wine Maker Notes
”Be patient. Let the fruit speak. Listen. Touch lightly. Watch closely. Listen.”
Relying on indigenous yeast, the Pinot Noir grapes are ypically destemmed, but not crushed, fermented in open-top fermentors and manually punched down. The wines are barreled shortly after pressing and mature on their lees for 6-10 months before the first racking. This minimalist style of winemaking calls for longer time in the barrel for full development.