The fruit was gently destemmed into small open-top fermenters, using state-of-the-art equipment and procedures to avoid any pumping of must. Inoculation with select yeast strains followed a three-day cold soak, and the caps were managed with a combination of pump-overs and punch-downs. Blending fruit from different areas of the vineyard and different clones gives this wine depth and complexity. The clones of Pinot Noir from Arrow Block are early ripening Dijon clones that add lively fruit aromatics. The clone 5 introduces structure and acidity. Saddle Block is an area of the vineyard that is very exposed to the wind, which creates dense earthy aromas and a long finish to the wine. After 10 months of aging in exclusively French oak barrels, we bottled in August of 2015.