Clos Pepe is a small, family-owned estate in the highly regarded Santa Rita Hills appellation with only 28 acres of vines (24 of which are planted to Pinot Noir). The vineyard is farmed with meticulous attention to detail, year-round hand labor and sustainable agriculture methods. Yields this vintage averaged about one ton per acre. The block sourced for Ken Brown Pinot Noir is planted to the Pommard clone.

This Pinot Noir received the same careful handling in the cellar that the grapes experienced in the Clos Pepe Vineyard. Clusters were hand sorted before being de-stemmed and gravity fed to fermenters. The must was immediately chilled for a pre-fermentation cold soak where the most beneficial extraction of color, aroma and flavor occurs. During fermentation, concentration was enhanced by gently punching down the cap. The wine aged nine months in French oak barrels with 40% new oak in the blend.