Crittenden Estate Peninsula Pinot Noir

The grapes were hand harvested and destemmed to open fermenters where the fermentation process was allowed to commence spontaneously with indigenous yeast. In an effort to better express clean fruit characters the ferments were pumped over aeratively once per day and hand plunged twice a day. Once dry, the grapes were pressed to tank and then racked to older oak barriques and hogs head barrels for 5 months of maturation. The resulting wine was then assembled in tank and lightly filtered prior to bottling.