A combination of whole-berry and whole-cluster (carbonic) fermentations was used to
accentuate the forward fruit aromas and flavors. Gentle punching down of the caps
preserved the Pinot's brightness and extracted color, aromas and flavors without
compromising the varietal's silky texture. After pressing, the wine was quickly put into
small Burgundian oak barrels – approximately 1/3 new – and aged for seven months.
The 2005 Napa Valley Pinot Noir has a dark ruby-garnet color with aromas of cherry,
strawberry, sweet mandarin orange, rose, allspice, and a touch of minerality. With a
bright backbone and supple tannins, this wine has a lush fruit mouth of sweet red
cherries and strawberries.