2016 Pinot Clair - White Pinot Noir
We start by picking grapes at a maturity level that is greater than those used for the Sparkling wines, but not as high as those destined for still Pinot Noir. Night picking is a critical step so we can press the grapes early in the morning while they are still cool. A gentle pressing of one bar allows us to extract about 90 gallons of juice per ton of grapes before the pigments start to bleed out from the skins. Fermentation began slowly with one of our favorite yeasts, Montrachet. Just 132 cases produced, available only at the winery. Proper storage for up to ten years will achieve haunting complexity and grace.