Grapes: Pinot Noir Clone 667, 1100 Kilos / Chardonnay Clone 96, 400 Kilos. Harvest October 20th: Picked at 21.4 Brix and 11.2 TA. Winemaking: Fermented in open top stainless steel tank with indigenous yeasts. Punched down by hand twice daily. Racked without pressing after fermentation completed. Bottled April 20th 2019: Gravity filled, unfiltered, small SO2 addition. Note: Unpressed skins delivered to Burning Sky Brewery for a saison.