Vineyards sources: 30% Lund; 27% Sangiacomo; 16% Ricci; 8% Schug Estate; 6% Vineburg; 6% Cornerstones; 4% Brown; 3% Parmalee-Hill. Fermented for 6 to 8 days in stainless steel punch-down and rotary fermenters, with cap immersion 3 times daily. Aged for 2 months in 800 gallon oak casks (during malolactic fermentation) 9 months in 60 gallon French oak, medium toast barrels (30% new). This classic Carneros region Pinot Noir offers a wide range of flavours and aromas. Clonal diversity is achieved by blending several vineyard lots, each retaining its own unique clonal signature in the blend.

The result is a complex wine with a rich bouquet of cherries, berries and hints of spicy new oak. It has flavours reminiscent of black cherry, currant and strawberry, followed by a rich, spicy texture and a long silky finish.