Production 
We handled the fermentations for each of the Pinot Noir sites in 2020 with a greater level of care then in any past vintage due to the risk from the wildfires near the Willamette Valley. The most important decision we made from this year was to include all of our very best sites and fermentations in our main cuvee and not make single site wines. We still kept our main identity in the winemaking with higher amounts of whole clusters in the ferments, but we used untoasted oak chips to bind some related compounds, kept the ferments warm and swift to minimize negative phenolic extraction and aged the finished wines on 2019 lees. When we blended the lots in the early summer of 2020, a few months earlier than typical for us, we were very pleased with the overall quality of the wines.