The warm days and cool nights of California’s Santa Barbara County provide optimal growing conditions to produce complex, sun-drenched fruit for our Pinot Noir. This wine offers a heady aroma of cherries that carries through to the palate, then opens up to a touch of red currants and a hint of spice. We harvest our Pinot Noir grapes at their peak and cold soak them for a couple of days. After yeast inoculation, the juice undergoes a cool fermentation to preserve the bright cherry fruit. American and French oak barrels are used to age the wine for about nine months.