Mid-slope limestone/marl gives perfume over power, and the Pinot is handled gently with a three-day cold soak and a 12-day native ferment using light pump overs at the start and delicate punch-downs to finish, with 30% whole clusters, then 14 months in barrel (20% new) and 2 months in stainless; a slow lenticular filtration and ~15 mg/L free SO close out ~1,560 bottles.