Following a five day cold soak, the grapes were yeasted and tank fermented at cool temperatures. Multiple daily pump overs allowed for color and flavor extraction. The must was then pressed to barrel for ageing in primarily Damy French oak.
Multiple clones of Pinot Noir come from two well-known Russian River Valley vineyards: Art Ibleto’s vineyard in the southern portion of the Russian River Valley and the Skikos Vineyard on Piner Road.
Similar to 2013, a long growing season with moderate weather provided added hang time for the fruit to develop ripe flavors. A mild winter and spring without frost led to crisper wines with higher acidity.