Aside from the fact Pinot Noir has a delicate nature and is therefore tricky to work with, we are careful to extract as much color as possible from the grapes without accumulating too much tannin. In the cellar, we place whole clusters of fruit into open-top fermenters and punch down several times a day. The must is then pressed and placed into small barrels where it matures for nearly a year, undergoing racking throughout its development. Our 2007 Pinot Noir shows rich, seductive flavors and a velvety texture. It offers pure impressions of strawberries, raspberries and cherries as well as a hint of lavender and fragrant notes of clove and sandalwood.