These Anderson Valley, pinot noir grapes, are crushed into open-top tanks and fermented with native yeasts. Part of the wine ferments with the stems, which gives the wine spice and complexity. Gentle punchdowns reintroduce the cap of skins to the fermenting wine, for ideal extraction of color, flavor, and tannin, while aging in new French oak enhances complexity. The finished wine offers black cherry aromas and fresh raspberry and bright strawberry flavors supported by silky tannins.