This field blend of Pinot Noir, Gamay Noir, and Pinot Gris were crushed in to tank  together where they underwent full Carbonic Maceration (natural fermentation under a blanket of CO2). This technique provides a fresh, fruit- forward, and lighter style red wine. It then spent 6 months in second-use French oak puncheons where the various components were able to fully integrate, creating a polished, intentional example of the style.