Pinot Noir Santa Rita Hills 2018

Native yeast fermentation occurs in 4-ton concrete open-top fermenters; stem inclusion is done in varying percentages each year depending on the health of the fruit. After primary fermentation is complete, there is no settling of free-run juice, which is barreled directly from the fermenter. All wines are aged in neutral to 30% new French oak barrels, and wines are racked the following summer. There are no further wine movements until assemblage prior to bottling, which happens after anywhere from 9 to 15 months in barrel.

Nose: Fresh aromas of red berries, black cherries, toasted spices, black tea with hints

Mouth: Full body red wine, round at the palate and persistent, good balance