The Pinot Noir is hand-harvested at Toboni’s Oakwild Ranch in the cool of the morning and arrives at the winery in half-ton bins. After hand-sorting, the grape clusters are gently destemmed. The whole berries are tipped gently to a small open–top fermenter, where the assorted clones are co-fermented following a five-day period of cold-soak. During fermentation, the fermenting must is punched down several times daily to achieve gentle extraction. At the end of fermentation, the wine is drained directly to barrels by gravity. Barrel aging takes place over 16 months, with a single racking of each individual barrel off primary lees in the spring. Throughout the winemaking process, our Pinot Noir is handled minimally without pumping to preserve its delicate aromas and silky mouthfeel.