Santa Barbara County Pinot Noir

The grapes were hand-harvested in the cool morning hours and gently destemmed, leaving a small portion of whole clusters to add structural complexity. Fermentation took place in small open-top neutral vessels using native yeasts. The wine was aged for approximately 11 months in French oak barrels, of which only a very small percentage was new, ensuring the oak remains a subtle supporting player. It was bottled unfined and unfiltered to preserve its natural texture and aromatic purity.