In order to maximize quality, the harvested grapes went directly to press as whole clusters, and were gently pressed. This provides a distinct mouthfeel texture. After settling, the juice was racked into French oak barrels for fermentation. This wine spent its entire life in barrel, where it completed primary and secondary malolactic fermentations. It was aged on the lees for an extended amount of time—15 months—in 25% new French oak barrels, and 75% once-filled French oak barrels to complete the wine’s elevage. In order to increase richness and body, it was occasionally stirred to suspend the lees and soften the texture. It was bottled on February 13th, 2018.