The Krause Vineyard Pinot came separated in its four clonal selections and immediately destemmed. The grapes were hand-sorted by a dedicated crew that served to remove unsatisfactory fruit and all unwanted material and stem debris. One of the points was to reduce any astringent effect from the stems to later show up as a plusher wine. The must was cold-soaked for 6 days to maximize extraction and then fermented in 2 lots with 2 different yeast protocols in 2 different styled fermenters. We introduced egg-shaped fermentation vessels with this vintage, that mimic the shape of ancient Etruscan fermenting vats which provide a particular outcome for the wine – notably color and flavor extraction. After fermentation, the wine was pressed and the free-run kept separate from the press wine. All were aged in French Oak, one-third was new. Prior to bottling, this wine was not fined however got a brief filtration.