Peter and Max are the first names of the growers who supplied the fruit for the first vintage of this wine. The fruit sources have since changed but the name remains to honor the beginnings of our multi-vineyard Pinot Noir blend. The philosophy here is to use the different batches to form a blend that is more than the sum of its parts.

Naturally fermented with 50% of the fruit de-stemmed and the remainder left as whole clusters. Extraction is kept to a minimum during active fermentation with a total time of 4 weeks on the skins.