All of our Pinot Noir vines were planted in 2008 as part of our farm expansion. This portion of the vineyard slopes to the east, which allows for more exposure from the gentle morning sun. The three Pinot Noir clones used in the Cuvée Beatrice - 113, 114, and 777 - are known for their fruit and floral aromatics, richer color, and elegance in the wines they produce.
Pinot Noir is the first of the red wines to come into the winery for processing. We gently destemmed and crushed the grapes, and allowed for a few days of cold soaking to help extract color and flavor without also extracting too much tannin. After yeast inoculation, this wine underwent a cool fermentation during which the grape skins were punched down three times daily. The wine was pressed off the skins just prior to the completion of fermentation, then placed in barrels for malolactic fermentation and 10 months of aging.