2017 Huckleberry's Vineyard Pinot Noir

We picked the grapes at Huckleberry’s Vineyard on September 6th when the stems were well lignified, so we included nearly 25% as a whole cluster component. The grapes were sorted and the rest destemmed, then rested until an ambient fermentation took off about a week after harvest. The fermentation, along with frequent punch-downs, went to completion 10 days later, when the fermenter was sealed up for an extended maceration. About forty two days after picking, the tank was drained, the remaining grapes were pressed, and the wine was barreled, using barrels from different coopers to help add layers of complexity; we selected barrels from our favorite coopers to help create complexity: Remond, François Frères and Dargaud et Jaeglé. Malolactic fermentation occurred in barrel. The wine remained unracked until just before blending and bottling.