Big Sky Provenance Pinot Noir
We want it to be the best expression of place that we can make.
We select our favorite corners of the vineyard. We prune harder, and manage the crop to extraordinarily low levels. We select every bunch that we think makes the grade. We only lightly crush to keep lots of whole bunches and whole berries in the ferment. We use wild yeast ferments – that’s a part of the terroir too. And we are unhurried. Extended maceration before pressing, and extended elevage wth lots of new oak, before a very light fining and filtering.