John Horgan established Salitage after tours of duty at Robert Mondavi and Premier Cru Domaine de la Pousse D'or. Several clones of Pinot Noir are collated from choice Pemberton vineyards, each site is picked and separately handled. Parcels are treated to small batch, whole berry vinification in fermenters, employing twice daily pumpovers and rack returns. Fermentation temperatures peak at 30C and last for up to a fortnight or more. Upon achieving dryness, batches are drained, pressed to tank and settled, followed by transfer to seasoned French oak barriques for completion of natural malolactic. The final wine is assembled in Spring and treated to a light filtration before bottling.