The grapes for this Pinot Noir were handpicked during the cool hours of the night in 2-gallon trays. After hand sorting, the fruit was cold soaked for several days and fermented in a combination of 5 and 10-ton tanks. The caps were punched down 1 or 2 times per day, depending on the stage of the fermentation. The wines were then barreled in a combination of 25% new and 75% neutral French oak. Throughout the 11 months of barrel aging, the clones and different vineyard lots were kept separate to maintain their distinct flavor profiles and structural components as blending elements. The wine was bottled unfined & unfiltered. After extensive blending trials, we decided on 96% Pinot Noir with 4% Pinotage.