Utilizing 50% whole cluster, the fruit is loaded to large open top fermenters. Native fermenation begins after 4-5 days. Gently extracted using both punch down and pumpovers. Pressed to tank once dry, and quickly settled before going down to a third new barrels. On the lees for 12-14 months, racked and blended, then back down to barrel for another few months before bottling. Oldest vines in the Santa Rita Hills. This 45+ year old parcel planted by Richard Sanford and Michael Benedict routinely produce the most complex, pure and ethereal pinot noir in our range. Total grace and elegance.
Sanford & Benedict Vineyard