Barreling our 2006 Vintage
Mario Carbajal and Russ Rosner (above) are hard at work racking and barreling our newly fermented 2006 Pinot Noir. After a fast and furious harvest, our committed cellar crew is now hard at work putting our newly fermented 2006 Pinot Noir into French oak barrels. It will age for approximately 16 months until the flavors have matured and the wine is ready for bottling in the spring of 2008.
We'll be sure to keep you updated on the progress of our 2006 Pinot Noir as it comes of age over the next two years. In the meantime, be sure to check out our website for our full line of newly released 2004 Pinot Noirs, available only on our website starting November 1!