Pinot Noir Writing by Doug Meador
After a typical Arroyo Seco long growing season, the Pinot Noir grapes were harvested in late-September 2003 at 24.5 Brix. Fermentation was accomplished in 5 Ton open top fermentors and hand punched 3 times a day, for over a week. After gentle pressing when the wine was completely dry, it then completed malo-lactic fermentation in tank. At the completion of M-L, it was aged in Mercury barrels (French Burgundian Oak) for over 18 months.
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