Pinot Noir grapes are hand-sorted at the winery. Any clusters with green or overripe grapes are removed, along with any stems, leaves, or other MOG (material other than grapes). Clusters move by conveyor belt to a destemmer, which separates the grapes from the stems.

After destemming, Pinot Noir is given a “cold soak”, resting in chilled tanks for 3 to 5 days. As the grape juice, which is clear, steeps in the deep purple grape skins, it takes on a gorgeous luminous color. Cold soaking also captures layers of complex aromatics.