This Pinot Noir consists of 20% Koosah Vineyard and 80% Big Cheese Vineyard, planted on rocky, volcanic soils and cooled by Pacific Ocean breezes.

Moderate yields and small berries made for intense flavors of blue fruits & sassafras, accompanied by rich, round textures. Winemaking was kept to a bare minimum: fermented with native yeast and 35% whole cluster, aged on the lees for 11 months then gently racked to tank and bottled unfined and unfiltered.