THE PROCESSING

(PINOT NOIR)

To maximize the transfer of color into the fresh juice, two to three days of cold soak precedes fermentation. Over the following 11 or 12 days, the fermentor temperature is allowed to gradually increase. Twice each day, the cap is manually punched down to release by-product carbon dioxide and, at the same time, enhance the extraction of juices and color.

Upon completion of the fermentation process, the “free run” wine is gravity flowed through a chase in the floor into the barrel room below. There the wine is stored in French oak barrels for the next ten-plus months.

The remaining mash is then gently pressed to recover additional, premium juices. Care is taken to avoid compression of the seeds, thus preventing the transfer of sharp tannins that would affect the natural, rich flavoring. This “press wine” is gravity flowed into another set of French Oak barrels. Currently, the winery maintains an inventory of over 200 Seguin Moreau and Francois Freres barrels.