Pinot Noirs are typically destemmed, but not crushed; fermented in simple open-top fermenters; and manually punched down. They are barreled very shortly after pressing and allowed to rest on their lees (sediment) for many months before first being racked (transferred from barrel) and blended, typically for 6 to 10 months. Racking of the reds is done principally for the purpose of blending and/or clarification before bottling. This ‘reductive’ style of winemaking calls for longer time in the barrel for full development and while having two or even three vintages ‘on the floor’ at once causes cooperage congestion, it’s worth it.

The Pinot Noirs generally receive 16 to 18 months barrel time before bottling. As yet, none of the reds have been filtered, as this removes desirable colloidal material, essential for the kind of development we desire allowing the wine to achieve its highest long-term potential.

Russian River Valley 2006 - released Mar 2009 2007 - released Nov 2009 Sonoma County 2006 - released Jul 2008 2007 - released Jul 2009 Hallberg Vineyard - Green Valley 2006 - released Jul 2009

Platt Vineyard - Sonoma Coast 2007 - released Jul 2010 'Big Brother' -Sonoma Coast 2006 - released Oct 2008 2007 - released Mar 2010