Fermentations for Pinot Noir employ only wild yeasts and are done in 4 ton concrete open-top fermenters. Stem inclusion is done in varying percentages each year depending on the health of fruit. After primary fermentation is complete, there is no settling of free run juice, which is barreled directly from the fermenter. All wines are aged in neutral to 30% new French oak barrels. Wines are racked the following summer. There are no further wine movements until assemblage prior to bottling and occurring after 9 to15 months in barrel.