The fruit for this Pinot Noir is sourced from two estate vineyards in cool-climate Sta. Rita Hills AVA. The grapes are harvested based on the ripeness of the tannins, which for Pinot Noir usually occurs between 24.5-27.0 Brix. The fruit is hand picked and hand sorted in the vineyard during the cool morning hours to preserve the aromatics. The clusters are gently de-stemmed with no crushing, and the must is cold soaked in open-top fermenters before inoculation. Each tank is manually punched down daily throughout maceration. Individual lots are vinified and barrel aged separately, spending approximately 18 months in French oak before blending and bottling, with additional time resting in the cellar before release.