Winemaking
Pinot Noir from Breezy Slope Vineyard was
harvested by hand early in the season to ensure
low finished alcohol and bright acidity. 40% of
clusters were left whole and layered with
destemmed berries in 1.5 ton open top fermenters.
During primary fermentation, gentle punchdowns
were performed twice per day. Must was gently
pressed off of the skins to neutral French oak
puncheons and barrels to complete malolactic
fermentation and aging. Bottled unfined.
