The Sonoma Coast Pinot Noir is selected from cooler sights within the coastal AVA from a mix of Dijon and Pommard clones
Goldridge and sandy/ loam soils
farmed using sustainable methods
Harvested at night, de-stemmed and placed into open top fermenters and cold soaked for 3 days. Punched down 2-3 times daily once fermentation begins. Racked to barrel for malolactic fermentation.
Aged in French oak barrels, 20% being new, for 12 months
Field Publication Computed: