Grapes are hand-sorted and destemmed, and whole berries are native yeast fermented with daily punchdowns. After 18 days on the skins, the wine is gently pressed and undergoes native malolactic fermentation before a single racking prior to bottling. It is aged 17 months in 13% new French oak and bottled unfined and unfiltered with minimal sulfur. Quite shy on the nose, offering crunchy red berry fruit, crisp apple skin tannins, tangy, blood orange acidity, and subtle sea salt and wet slate notes resonating throughout this medium-bodied, zesty Pinot Noir.