Bottling
Bottled on October 26, 2017, without filtration or fining.
Winemaking
On August 31st, 2017, our Pinot Noir was hand harvested from the Pathi Vineyard. The fruit went through an 6 day, 100% whole cluster carbonic maceration (the fermentation of juice within the individual berries of whole grape clusters, opposed to the juice of pressed fruit) in stainless steel. The juice was then pressed off the skins, and fermentation was completed in tank.
