From the barrel of the 2009 pinot I drew off 4 bottles to taste and see how it's going. Kate thought the fermenting yeasty aroma was still quite strong. It's aging on the lees, so this is to some extent the point. It's quite dangerous experimenting with destabilizing winemaking techniques when I have yet to make a 'clean' wine, but I think it's working well. It's light, as you can see, but nonetheless moderately tannic. The cherry fruit flavors are very fresh, the wood is rather unintegrated at the moment. It's very drinkable and Chris, Kate and I polished off the whole bottle before dinner was over.