We picked Santa Lucia Highlands for a reason—it's the perfect location for Pinot Noir. The fog and breezes off the cold Monterey Bay waters cool the hillside plantings that are perfectly situated under the afternoon sun. After night harvesting, the grapes are cold soaked for three days. Punch-downs and pump-overs are used to get the best flavor and color. After fermentation, the juice is carefully pressed and racked into barrels and undergoes malolactic fermentation for softness and complexity.