Evening Land, Seven Springs Estate Pinot Noir, Willamette Valley, Oregon South Africa All grapes are destemmed into Trousseau All grapes are destemmed into a tank and left on the skins at a very low temperature for 2 nights before being pressed and put into 225 ltr French oak barrels to spontaneously ferment and is left in the barrels on the lees for 9 months Bodega Bodega 75% of the fruit is destemmed and then fermentation takes place with indigenous yeasts in a mix of open top concrete and oak vats before 16 months aging in french oak and bottling without fining or filtration Chardonnay and Gamay were planted in 1984 which thrive in the iron rich volcanic soils under the influence from the Van Duzer corridor which allows cooling air from the Pacific to flow into the valley