2000 Kistler Pinot Noir, Sonoma Coast

Pinot Noir is sorted immediately upon reception and whole berries are removed from the clusters. Following the de-stemming, a second sorting will occur to remove overripe grapes. The grapes are then transferred to small open-top fermenters. Due to the cool night harvesting a natural cold soak follows. Fermentations are monitored 24 hours per day for the first week. Individual fermentations are managed for temperatures that are optimal for the native yeasts. No rigid schedule is followed and common punchdown regimes are performed only as needed. The desire is to allow fermentation to proceed as naturally as possible. The natural acidity from the grapes is a prized attribute in Kistler's Pinot Noir. After fermentation, the wine is transferred to French oak barrels for 12-14 months. Roughly 35% of the barrels are new. All Pinot Noir is unfined and unfiltered.