Description

 After a 3-day coal soak, the Pinot Noir warms up naturally over 3 more days to begin fermentation with native yeast and 40% whole cluster. The vines in The Shop Vineyard are planted slightly closer together to keep the grapes cool and preserve flavor and freshness with prevention of heat damage or dehydration.

With a combination of both pumpovers and punchdowns, the wine sees both concrete and oak – 15% of which is new.