The grapes in this Pinot Noir were hand-picked early in the season at optimal ripeness. The grapes were destemmed, crushed, and allowed to cold soak for 2 days before inoculating with a Burgundy yeast strain. Gentle extraction by doing 3 pumpovers a day during fermentation. The wine was aged for 9 months in mainly neutral French oak barrels with 3% new French oak barrels.