All the grapes for this Reserve Pinot Noir were selected and hand-harvested from the cherry block on our estate vineyard. After harvesting, the grapes were sorted and destemmed. The whole berries were left to cold soak for about a week then fermentation was started. Every day, for about three weeks, the grapes were gently punched down. After the completion of fermentation, the free-run wine was separated from the grapes and put into French Oak barrels for 20 months.