This Pinot Noir, a blend of fruit from the Cancilla and Silvershot vineyards, is made with whole cluster semi-carbonic fermentation and spent about 10mo in 500-liter 5-year-old barrels. It's bottled unfiltered with minimal sulfur. To me, it hits the perfect balance of damp earth, gravel, underbrush to bursting red fruits, violets, and bright acidity.