Hand harvested
Whole-cluster pressed to minimize time on the skins A portion of this juice, 11% this year, was barrel-fermented in older French oak to give greater weight
Balance of the wine was fermented cool to retain the fruit characters from the vineyards
The native ferment portion, 39%, also adds levels of flavor and texture, giving a savory note that balances some sweeter fruit
Left on lees for 9 months, giving greater depth of subtleties while retaining balance and complexity
Whole-cluster pressed to minimize time on the skins A portion of this juice, 11% this year, was barrel-fermented in older French oak to give greater weight
Balance of the wine was fermented cool to retain the fruit characters from the vineyards
The native ferment portion, 39%, also adds levels of flavor and texture, giving a savory note that balances some sweeter fruit
Left on lees for 9 months, giving greater depth of subtleties while retaining balance and complexity
