The 2013 Pinot Noir is fermented in three-ton water tanks, since all the fermenters are full of fruit for Maysara. So there is no cold soak or heat. It comes from the younger vines in the vineyard. It has a light but clean, simple, yet nicely defined brambly red berry nose. The palate is medium-bodied with light tannin, simple and slightly tertiary red berry fruit, leading to an easy-drinking, glug-it-in-front-of-the-TV finish that at this price, I have no complaints about.