The cool climate of the Sonoma Coast appellation influences the grapes harvested for the Jenner Pinot Noir by producing bright aromas of red currants, boysenberry, wet stone and subtle nuances of violet and baking spices.
The fruit was de-stemmed only so that whole berries were transferred to open top fermenters, to help capture bright fruit aromas and flavors. After 4-8 days of a cold soak, the tanks were warmed which allowed the juice to ferment naturally.
The tanks were punched down 2-3 times per day for 10 days allowing skin contact for color
and flavor extraction. The wine was then drained off the skins and placed in 30% new French oak barrels.