Gentle fruit handling is paramount to great Pinot Noir production. Cap management and cold soaking are also key parts of the equation. Cold soaking before fermentation allows for the extraction of more color and flavor from this relatively thin-skinned grape. We utilize both open and closed top fermenters for our Pinot Noir, focusing on careful movement of the cap. This regime results in the best extraction of color, flavor and tannins from the skin. Each lot is assessed and individual barrels are tasted, and those barrels that show the greatest intensity are kept aside for the Reserve bottling. After barrel aging in French oak, the final selection is determined and the blend is assembled. Bottled unfined, this wine receives additional bottle age before its release.