This Pinot Noir has a smooth and elegant mouthfeel, with flavors of raspberry and black cherry complemented by nuances of earth, vanilla, spice and toasted oak. The Pinot Noir was grown in the Riva, Doud, and Reliz Creek vineyard blocks. The Barbera was grown in the Smith block. The Pinot Noir was fermented in three separate lots prior to being oak aged; one lot was fermented in one ton bins, while two lots were fermented in stainless steel tanks. The Barbera was fermented in two separate lots; half was fermented in stainless steel while the other half was fermented in one ton bins. The Pinot Noir was aged for 16 months in a combination of French, Eastern European, and neutral oak. Half of the Barbera was aged in stainless steel tank, while the other half was aged in American and neutral oak for 3 months prior to bottling.