Pinot Noir
Winemaking
For the 2006 vintage, the Pinot Noir fruit was harvested during the cool early mornings and crushed immediately. Whole clusters were added to the open-top fermentors before the must underwent a five-day cold soak to extract the grapes’ delicate flavors and color. The cap, the layer of skins that forms during fermentation, was gently reimmersed every six hours to extract color and aroma. In late September, the free run juice was drained and the skins gently pressed.
