To make their Willamette Valley Pinot Noir, fruit from each vineyard block is fermented separately in small, temperature controlled steel tanks, hand punched down twice daily, and barreled in French oak barrels. After 10 months of aging in French oak, the wine they choose for their Willamette Valley Pinot Noir is carefully blended to produce the most approachable, well-balanced Pinot Noir they make.