For the second year in a row, the Carneros region experienced a cooler than normal growing season. The Pinot Noir grapes developed slowly throughout the summer months and attained full maturation toward the end of September. The wine was fermented as four small lots, each consisting of a different Pinot Noir clone. Each lot was open bin fermented with manual punch downs and aged in Burgundian oak barrels for 11 months. This silky 2011 Pinot Noir has delicious flavors of tangy cherry and strawberry that are framed by subtle notes of toasty French oak and spice. It is elegantly balanced with a long, graceful finish.