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Our winemaking is based on instinct and science, taste and intuition. Everything is done by hand, and we allow indigenous yeast to work its magic as we guide it all with our obsessive attention to detail. Our barrel aging routine is traditional 18 months in French oak and we lees stir for 9 of those months and the Pinot Noirs are then bottle aged for another six months before release. We have no money, no life, except for our wines, our family and our friends whom we work to bruising and exhaustion, and we all love every minute.