Inman Family Pinot Noir 2016

Impact of the drought reduced yields but the quality was excellent across the board in 2014. The grapes were hand harvested at night, destemmed and fermented in a combination of 5-ton stainless steel and one ton plastic fermenters via the natural, wild yeasts. Temperatures in the fermenters were kept below 80 degrees during the primary fermentations. The cap was punched down three times each day. At the end of fermentation, the wines were basket pressed and settled overnight before being moved to French oak barrels (primarily Sirugue). The wines were kept on their fine lees and stirred regularly until they were racked and crossflow filtered immediately prior to bottling under Stelvin closures.