Warm spring temperatures and little rainfall led to an early bud break during the 2016 growing season. This vintage saw cooler than normal daytime highs and evening lows, allowing for even ripening and showcasing the complexity of our 2016 Monterey Pinot Noir. Sourced entirely from Monterey, the Pinot Noir grapes were crushed and fermented warm, 85 degrees Fahrenheit, in a stainless-steel fermenter. Complementary additions of Syrah, Petite Sirah and Tannat were blended in to add a savory palate. At dryness, the must was pressed into stainless steel for settling, then racked cleanly for aging in French Oak barrels.