WINEMAKING NOTES: 
Hand-harvested and hand-sorted on the 9th & 11th of September, 2017.
The 2017 Pinot Noir was a blend of 3 co-ferments. Fermented with 100%
native yeasts and 100% whole cluster in concrete and French oak tanks.
Pressed ≤20 days post harvest. An exceptional learning opportunity
occurred in this vintage in that the heat spike we received Labor Day
weekend did something to the skins which facilitated the extraction of
phenolics. Because of this, we saw an earlier evolution of phenolics
occurring in the fermentation and therefore our extended maceration needs
were diminished. For all intensive purposes, a combination of pumpovers,
punchdowns and delestage are used, however the vintage dictates just how
many or few we decide to impart. Free-run was drained overnight and press
kept separate. Elevage was in 600L Demi-Muids for 20 months sur lie.

VINTAGE NOTES
2017 started off with abundant rains again until late Spring providing
decent vigor. Mild conditions during flowering allowed for a beautiful set.
The summer months were fairly mild until Labor Day weekend when we
saw a massive heat spell for days on end. Needless to say, we did see some
desiccation as well as a change to the fruit and different measures were
taken in the winery to deal with this. After all of our fruit was in, early
October saw fierce winds which fueled the fire that ravaged parts