Fruit is hand-picked at optimal ripeness and gently sorted at the winery. The fruit is then gently transported to two ton stainless steel fermenters. A saignee is pulled after a day or two help concentrate the flavors and color. Over the next 10-12 days, native yeast fermentation takes place. From there, the fermenter is emptied into a small stainless steel basket press, which then gently and methodically presses the wine for a continuous 6-8 hour cycle. The wine then goes into French oak barrels (25% is new). Secondary fermentation occurs during the following Spring/Summer. The finished wine is neither fined nor filtered before being bottled via gravity.
JEB DUNNUCK 94 POINTS - "The 2015 Pinot Noir Sta Hills is a winner. Ripe black cherries, raspberries, ground herbs, pepper, and earthy notes all flow to a beautifully layered, textured Pinot Noir that has nicely integrated acidity, loads of upfront charm, and a great finish. Aged 22 months in 25% new French oak, drink it any time over the coming 8-10 years."