2011 was a late, cool vintage. Bud break began in mid-May, several weeks behind the average for this area. Focus was put on making sure shoots were positioned to receive maximum sunlight, Pinot Noir vines were thinned to one cluster per shoot and Pinot Gris to about 1.5 clusters per shoot. Warmer temperatures in August helped speed up the ripening process, and a cool September followed allowing for complex flavors to develop. Most of harvest took place during the last two weeks of October, one of the latest on record for the area. The low pH and high acid content which resulted from the extended ripening period, coupled with low alcohol levels, are indicative of terrific aging potential and a high level of food friendliness.