Temblor offers a signature expression of Grace Benoist Ranch, showing the cooling influences of nearby San Pablo Bay. The grapes for the Etude Carneros Pinot Noir wine were harvested at night to preserve freshness and integrity. They were placed in open-top fermenters for 3-5 days of cold maceration followed by fermentation. A small percentage of the grapes were left as whole cluster to preserve the buoyancy of aromatics of the fruit and to add structure and refinement to the wine. We lightly pressed the wine into small French oak barrels (25% new) where it rested for 14 months. The wine was bottled with no fining or filtration and allowed to rest for another eight months prior to release.