We har­vest­ed our Pinot Noir through­out the month of Sep­tem­ber and divid­ed each block in the vine­yard into mul­ti­ple small­er fer­men­ta­tion lots. We used dif­fer­ent tech­niques on each lot to add com­plex­i­ty and fla­vor to the fin­ished wine. 50% of the lots includ­ed dried stems in the fer­men­ta­tion tank. We aged the wine for 10 months in French oak bar­rels 38% of which were new. We select­ed the best lots, and the best bar­rels with­in those lots for this reserve bot­tling. This wine fea­tures spice on the nose, and black cher­ry and cola on the palate. 

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