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
King Family Vineyard - Russian River Valley
Platt Vineyard - Sonoma Coast
'Big Brother' -Sonoma Coast
Hallberg Vineyard - Green Valley
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