From Masjuga Wine Company in Santa Barbara, California: 

Pinot Noir grapes are sourced from vineyards in Santa Barbara County, San Luis Obispo County and Monterey County. All of the wines are sustainably grown and hand-harvested. Yield is held to 2.5 to 3 tons per acre. The grapes are crushed as gently as possible. The goal is to have each berry ferment within its own skin. Fermentation is done in 1.5 ton open-top fermenters punched down twice a day during fermentation, which lasts two weeks. After initial fermentation, the wine is gravity-fed into one and two year old French oak barrels, where it is aged for 18 months prior to bottling.

Deep, complex, with an elegant nose. Berry and toasted oak notes mingle beautifully with plum and black cherry flavors. The tannins are soft, the finish is long. This is a bold Pinot Noir that demonstrates depth and structure. Built to last. Properly stored, this wine will remain enjoyable for many years.