Every wine produced under the Angela Estate label is a single vineyard, estate Pinot noir.  The vines are farmed nutritionally, which treats the microbiology in the vineyards section by section.  Soil and stem samples are analyzed for nutritional value.  It is the most specific grape farming imaginable. 

Our fruit is hand-harvested in the early morning in small 14" buckets. It is then hand sorted and de-stemmed, deposited into one-ton bins for small-batch fermentations. Post fermentation, the free-run juice is settled and put into barrel. The must is paced in a specialized bladder press for gentle pressing. The wine rests for 11 months in 30% new French oak barrels. We prefer Cadus barrels for their warm tonality.