Winemaking: We sorted clusters in the vineyard and then gently destemmed following an evening in our cold room. We removed all ‘jack stems’ on the sorting table. Musts were cold soaked in open-top fermenters for one to four days, then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down one to three times per day, with a total maceration time of sixteen to twenty-eight days. Upon completion of primary fermentation and maceration, all free run wine was transferred to tank for settling. We pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness from the seeds. After settling overnight both free-run and press wines were racked to barrels. 

Appellation Santa Rita Hills

Composition 100% Pinot Noir (Ten Clones, from which the wine takes its name)

Vineyard Source Exclusively Sea Smoke Estate Vineyard

Alcohol 14.65% by volume

pH 3.38

Total Acidity 6.9 g/L

Barrel Aging 16 months Oak Profile Exclusively French Oak—65% New Barrels

Release Date October 2012