Pick on acidity, flavors and seed tannin. Most of the Pinot noir is de-stemmed but at times I do a Whole Cluster lot. This is all due to the vintage and it is not a protocol decision. Small, open-top, two-ton jacketed stainless steel fermentation vessels for each lot of Pinot noir. Simple pump over and punch downs for the first couple of days. Then a juice analysis is completed to determine how this wine might ferment. All native yeast start and finish fermentation. These can be quick, lasting eight days or long, lasting as long as three weeks. Free run is kept separate from press juice then blended back if it adds something interesting. Wine goes to approximately 20 percent new reach oak of various coopers, where it rests for eighteen to twenty-three months, all depending upon the vintage.