The 2005 Santa Maria Valley Pinot Noir is styled to highlight the vivid aromas and flavors of Byron's cool-climate fruit, enhanced
by careful winemaking. The hand-sorted grapes received a cold soak for three to five days prior to fermentation to develop fruit
character, color, and body. During fermentation, a combination of punch-downs and pump-overs was used to circulate the skins
and juice, ensuring maximum extraction. The wine was transferred to small French oak barrels, where it aged for 10 months in
our temperature- and humidity-controlled barrel rooms.
The wine displays aromas of dark plum and dark cherry, accented by hints of brown sugar, brown spice, vanilla, and smoke. The
flavor profile has a core of dark cherry and dark plum with hints of clove and brown spices, backed by a smoky finish.