The grapes were fermented with 5% whole cluster adding additional texture and complexity. And we used open-top fermentors, native yeasts, and punched down bins twice a day to extract the full flavor of these grapes. The Pinot Noir was then pressed off its skins after two weeks of fermentation and at ideal tannin texture and barreled down to age. We used French oak with about 50% of those barrels being new. After tasting through all the barrels we came to a blend of 55% Catapult Vineyard with nice fruit and structure components and 45% Diamond Pile Vineyard to add elegance and freshness.
