The Pinot Noir berries are fermented in a mixture of 3-ton and 4.5-ton stainless steel and 2-ton oak fermenters that line either side of the 65-foot long tank hall. We use smaller fermenters because they allow for greater control. Berries go through an extended cold soak period prior to fermentation. The temperature of all tanks is measured electronically and can be monitored via on-site and off-site computers.

Once fermentation begins, the cap is punched-down by hand three times a day (or more) throughout fermentation. The must is fermented until dry, pressed, and moved via gravity-fed channels to the barrel cave below. Riesling fermentations occur in small stainless steel barrels in order to fine tune each so that the appropriate balance between sweetness, acidity, and alcohol level is achieved.