pinot press

Our Carneros pinot noir finished primary fermentation and we pressed it today. 2 different pinot clones from the same vineyard - UCD18 for color and bright acidity, Dijon clone 115 for earthy aromas and flavors. Now for malolactic fermentation in barrel and aging. While we worked we sipped on a Loring Rosella's Vineyard pinot from 2005 - great inspiration for our humble little wine!