Sequana Pinot Noir, Dutton Ranch - 2008

In small open-topped tanks, each block was fermented separately, using primarily native yeast. Other lots were fermented with yeast strains unique to each individual lot. Hand punch-downs extracted and elevated the Pinot Noir flavors and the wine was aged sur lie in French oak barrels for 11 months. James MacPhail focuses on gentle and traditional winemaking techniques.