2023 Sea Smoke ”Ten” Pinot Noir, Santa Rita Hills, California, USA

Winemaking: Hand-harvested, clusters were sorted in the vineyard and then gently destemmed following an evening in our cold room. All jack stems were removed on the sorting table. Musts were cold soaked in open-top fermenters for five days, and then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down two times per day, with a total maceration time of fourteen to eighteen days. Upon completion of primary fermentation and maceration, all free run wine was transferred to tank for settling and then pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness. After settling overnight both free-run and press wines were racked to barrels. Southing was bottled with no fining and no filtration.