After the 2013 September harvest, the grapes were transported in refrigerated trucks and hand-sorted at the winery before being gently de-stemmed. Our 2013 Pinot Noir was kept at 50° F – 52° F for a cold soak for a few days before fermentation. 48% of the fruit was fermented in barrels and the rest was fermented in open top tanks. When alcoholic fermentation was finished, the skins were pressed off in a basket press. Malolactic fermentation was 100% completed. The wine was aged in 100% French barrels for 11 months before bottling.