The fruit is sorted in the vineyard, hand-picked, then fermented with wild yeast in medium sized concrete and stainless-steel tanks. 20% of the fruit is whole cluster and the rest is destemmed, with only whole berries selected for the final wine. LFE Pinot Noir 2018 displays the deep, intense flavors of the dry vintage. Fermentation depended primarily on pump overs this year, with less pigeage. After fermentation, the Estate Pinot Noir 2018 is aged in a combination of 25% new and 75% old French oak barriques for 12 months and four in tank, prior to bottling.