2014 Temperance Hill Pinot Noir
Hand-harvested grapes were gently destemmed into open-top fermenters. This was followed by a four- to six-day cold soak for greater flavor and color extraction. The grapes were then inoculated with yeast and punched down two to three times per day during a seven-day alcoholic fermentation. After pressing, the wine was transferred into traditional small French oak barrels (25% new) where it was aged for approximately 10 months.