The nose is beautifully fragrant, with savory conifer and dried pine tips layered with incense and underbrush, interwoven with bright red berry fruit. The palate is medium-bodied, framed by gentle tannins and lifted by vivid blood orange acidity. The long, lingering finish offers a delicate kiss of sweetness balanced by a subtle, amaro-like bitterness. Bright, vivid, and wonderfully complex. Winemaker Brian Gruber explains that this Pinot Noir is a blend of older plantings and newer vines established in 2018. Grapes are mostly destemmed, though select lots are fermented with whole clusters for blending flexibility. Fermentation occurs in stainless steel, with individual blocks vinified separately. After a short cold soak, native fermentations begin, accompanied by a regimen of pumpovers and punchdowns. Following primary fermentation, an extended maceration of up to 28 days builds mouthfeel, mid-palate weight, and structure. The wine is gently pressed, with primarily free-run juice selected for the final blend. It is aged in roughly one-third new French oak for up to 18 months before blending and bottling.