Pinot Noir from 2 separate blocks farmed in house using organic practices. Picked at moderate sugars, mostly de-stemmed and fermented at 85f in open top tanks using ambient yeast over the course of 12-14 days. No must pumps used and gentle handling throughout the entire process. Currently aging on the lees in nuetral french oak barrels being held, ML complete and 30ppm free so2. Really nice stand alone pinot noir showing vibrant red fruit and cool climate freshness of the monterey bay.