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This Pinot Noir is sourced from select vineyards across the esteemed North Coast, with the majority hailing from Potter Valley in Mendocino County. Known for its dramatic diurnal shifts, Potter Valley experiences hot inland days followed by cool, crisp nights—ideal conditions for Pinot Noir. These temperature swings help the grapes develop vibrant acidity, refined structure, and expressive character. A small portion of the blend also comes from our family’s vineyards in the Petaluma Gap, where coastal winds add freshness and complexity, resulting in a bright, Burgundian-style Pinot Noir. All grapes were hand-harvested and fermented separately to preserve the unique character of each vineyard site. We 100% destemmed the fruit to minimize harsh tannins and transferred it to tank as whole berries. Fermentation began naturally, with temperatures carefully capped at 80°F to preserve aromatics and freshness. A combination of cap management techniques—punch downs and gentle pump overs—allowed for optimal flavor and color extraction without drawing out bitter elements. After up to 14 days of skin contact, the wine was pressed and inoculated for malolactic fermentation, then transferred to barrel. It aged for 15 months in fresh oak before final blending and bottling.