2016 was a beautiful vintage - good yields, a moderate growing season and decent weather through harvest - that allowed us to nail the pick dates perfectly and make wines with minimal intervention. In fact, we were able to ferment the 2016 Lester Pinot with 100% whole clusters and absolutely nothing else added, with the exception of minimal SO2 after the completion of malolactic fermentation. We find that the use of whole clusters amplifies aromatic complexity and adds a layer of texture. The aromatics are lifted and expressive while the wine has an underlying structure that will gain body over the potentially long life of this wine.