2013 ‘Duvarita Vineyard’ Pinot Noir
The grapes were harvested on August 30 and September 3, at 23 brix. We used 1/6 whole-cluster during fermentation, to add complexity and aromatics. The grapes underwent a 4-day cold-soak along with 1-3 punch-downs per day by hand before fermentation. Once dry, the wine was pressed and put into French oak barrels, 15 percent new. The wine was aged one year, before being racked and bottled in September.