The grapes were destemmed, but not crushed, to maintain the maximum number of whole berries. Prior to fermentation, the grapes were cold soaked for two days before the free-run juice was separated from the press to reduce the astringency. The lots for this wine were fermented in a combination of rotary and conesweep tanks at 78°F for a slower fermentation to enhance the natural aromas and flavors of this Pinot Noir. This wine went through malolactic fermentation and aging on its lees to develop a smooth and rich mouthfeel. The yeast was not stirred to maintain clean fruit aromas and flavors.