Two clones of Pinot Noir were utilized:

667 - harvested on October 6th at 25.70 brix.

115 - harvested October 6th at 24.40 brix.

Both lots were inoculated with RA17 oenological yeast and fermentations were conducted in small open-top fermentors with punch-downs done by hand twice per day.

After a twelve day fermentation both lots were pressed slowly up to 1.2 bars of pressure into neutral French oak barrels. After four months of aging both lots were racked and 30% was put into new Boutes French oak barrels with a light toast. One small lot of the 667 clone was separated to age in a Gamba Jupille medium-plus barrel. Aging in barrel would continue for an additional eight months.

Both lots were blended then bottled on September 22nd, 2022 with 14.21% alcohol, 6.2 g/L total acidity and a pH of 3.78. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.06 grams per bottle). No filtering, fining agents or animal products were used in the production of this wine.

Four clones of Pinot Noir were utilized:

Pommard - harvested on September 21st at 22.5 brix.

777 - harvested on September 21st at 22.5 brix.

667 - harvested on September 21st at 21.9 brix.

115 - harvested September 26th at 21.0 brix.

All lots were inoculated with RA17 oenological yeast and fermentations were conducted in small open-top fermentors with punch-downs done by hand twice per day.

Fermentations ranged from 7 to 10 days in length. Each lot was pressed slowly up to 1.2 bars of pressure into neutral French oak barrels. After four months of aging both lots were racked and 30% was put into new Boutes French oak barrels with a light toast. Aging in barrel would continue for an additional sixteen months.

Both lots were blended then bottled on September 14th, 2021 with 12.62% alcohol, 8.8 g/L total acidity and a pH of 3.64. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.1 grams per bottle). No fining agents or animal products were used in the production of this wine. This wine as filtered using nanofiltration to remove VA (volatile acidity) created during the unmanaged fermentations of the 2020 fire season.

Three clones of Pinot Noir were utilized:

Pommard - harvested on October 7th at 25.8 brix.

667 - harvested on October 7th at 25.0 brix.

115 - harvested October 10th at 24.85 brix.

All lots were inoculated with RA17 oenological yeast and fermentations were conducted in small open-top fermentors with punch-downs done by hand twice per day.

Fermentations ranged from 9 to 12 days in length. Each lot was pressed slowly up to 1.2 bars of pressure into neutral French oak barrels. After four months of aging both lots were racked and 30% was put into new Boutes French oak barrels with a light toast. One small lot of the 667 clone was separated to age in a Gamba Jupille medium-plus barrel.Aging in barrel would continue for an additional sixteen months.

Both lots were blended then bottled on September 18th, 2020 with 14.20% alcohol, 6.2 g/L total acidity and a pH of 3.54. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free. No filtering, fining agents or animal products were used in the production of this wine.

Three clones of Pinot Noir were utilized:

Pommard - harvested on September 21st at 23.5 brix.

667 - harvested on September 27th at 22.90 brix.

115 - harvested October 9th at 22.10 brix.

All lots were inoculated with RA17 oenological yeast and fermentations were conducted in small open-top fermentors with punch-downs done by hand twice per day.

Fermentations ranged from 10 to 16 days in length. Each lot was pressed slowly up to 1.2 bars of pressure into neutral French oak barrels. After four months of aging both lots were racked and 30% was put into new Boutes French oak barrels with a light toast. Aging in barrel would continue for an additional fifteen months.

All three lots were blended then bottled on May 16th, 2018 with 13.65% alcohol, 9.2 g/L total acidity and a pH of 3.54. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free. No filtering, fining agents or animal products were used in the production of this wine.

Two clones of Pinot Noir were utilized:

667 - harvested on September 26th 2017 at 24.85 brix.

115 - harvested September 26th, 2017 at 22.15 brix.

Both lots were inoculated with RA17 oenological yeast and fermentations were conducted in small open-top fermentors with punch-downs done by hand twice per day.

After a eleven day fermentation both lots were pressed slowly up to 1.2 bars of pressure into neutral French oak barrels. After four months of aging both lots were racked and 30% was put into new Boutes French oak barrels with a light toast. Aging in barrel would continue for an additional fifteen months.

Both lots were blended then bottled on May 16th, 2018 with 14.47% alcohol, 6.6 g/L total acidity and a pH of 3.69. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free. No filtering, fining agents or animal products were used in the production of this wine.

Four clones of Pinot Noir were utilized:

Pommard - harvested on September 9th 2016 at 24.9 brix.

777 - harvested on September 9th 2016 at 26.2 brix.

667 - harvested on September 23rd 2016 at 26.4 brix.

115 - harvested September 26th, 2016 at 25.6 brix.

All lots were inoculated with RA17 oenological yeast and fermentations were conducted in small open-top fermentors with punch-downs done by hand twice per day.

Fermentations lasted five to sixteen days in length. The first two lots were pressed on September 18th and the remaining two were pressed off on October 10th. Each pressing cycle went up to 1.2 bars of pressure and into neutral French oak barrels. After four months of aging both lots were racked and 30% was put into new Boutes French oak barrels with a light toast. Aging in barrel would continue for an additional fifteen months.

All lots were blended then bottled on April 16th, 2018 with 14.71% alcohol, 8.4 g/L total acidity and a pH of 3.64. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free. No filtering, fining agents or animal products were used in the production of this wine.

Two clones of Pinot Noir were utilized:

667 - harvested on September 5th 2015 at 23.0 brix.

115 - harvested September 12th, 2015 at 22.0 brix.

Both lots were inoculated with RX60 oenological yeast and fermentations were conducted in small open-top fermentors with punch-downs done by hand twice per day.

After a five day fermentation both lots were pressed slowly up to 1.2 bars of pressure into neutral French oak barrels. After four months of aging both lots were racked and 30% was put into new Boutes French oak barrels with a light toast. Aging in barrel would continue for an additional fourteen months.

Both lots were blended then bottled on March 27th, 2017 with 14% alcohol, 6.3 g/L total acidity and a pH of 3.73. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free. No filtering, fining agents or animal products were used in the production of this wine.