這款酒的葡萄主要來自門多西諾縣的波特谷。晝夜溫差較大，將波特谷與門多西諾的其他種植區區分開來。這個內陸山谷的中午可能非常炎熱，但夜間氣溫會驟降。在這種條件下，黑皮諾蓬勃發展，發展出強勁而精緻的性格。少量的皮諾也來自紅木谷、萊克縣和佩塔盧馬峽，目的是釀造充滿活力和特色的黑皮諾。葡萄被去梗並直接泵入不銹鋼發酵槽。依靠本土酵母開始發酵。採用多種瓶蓋管理實務來提取風味並消除苦味成分。由葡萄固體組成的「蓋子」每天被抽吸兩次以提取顏色和風味，然後在乾燥後不久進行壓榨。葡萄酒在不銹鋼罐中沉澱，然後存放於40％新法國中烘烤橡木以及少量法國、美國和匈牙利橡木製作的桶內陳化 10 個月。

About this Wine
Grapes for this wine hail predominately from Potter Valley in Mendocino County. Great day-night temperature variations separate Potter Valley from other growing areas in Mendocino. Mid-day this inland valley can be truly hot, but nighttime temperatures plummet. Under such conditions Pinot Noir flourishes, developing strong, but refined character. Small amounts of Pinot are also sourced from Redwood Valley, Lake County and the Petaluma Gap with the goal of making a vibrant and characteristic Pinot Noir. Grapes were destemmed and pumped directly to stainless steel fermentation tanks. Indigenous yeast is relied upon to begin fermentation. A mixture of cap management practices are utilized to extract flavor and eliminate bitter elements. The “cap“, which is made up of grape solids, is pumped twice a day to extract color and flavor, then pressed shortly after dryness. The wine settles in a stainless-steel tank, and then racked and aged for 10 months in 40% new French medium- toasted oak, in addition to a small amount in French, American and Hungarian oak.