For the 2015 Armstrong single vineyard Pinot noir, a total of four barrels volume were selected, but from smaller portions of different barrels from lots of co-fermented clones allowing for the expression of a broad array of the many clones we work with in that vineyard, primarily the 777, 115, Pommard, but also including small amounts of the 114, Wadenswil and 667. Each contributes to the blend in the form of richness, depth, spice, focused fruit and fleshiness. Select lots were classically fermented whole cluster (25% of this blend), adding another layer of complexity. And of course the distinctive structure provided by the sedimentary soils of this Ribbon Ridge site give this wine weight and ageability. Barrel aged for 16 months in French cooperage (20% new). The Armstrong Vineyard is organically farmed.