Grapes for the 2015 Estate Pinot Noir were chosen in our four sustainably farmed estate vineyards which are all located within four miles of the Chateau. 11 clones of Pinot were used and each one contributes its unique flavor profile and personality to make this compelling blend which is truly a mosaic of our Carneros terroir. The fruit was gently de-stemmed, leaving many whole berries. A “cold soak” followed for five full days prior to fermentation, which took nine to twelve days in small open-topped vats. The fermenting must was punched three times a day to heighten color and flavor development. After pressing off, the finished wine went directly into French oak barrels where it rested for ten months until bottling.

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