All grapes went direct to press as whole clusters. By pressing gently as whole clusters, we were able to preserve the bright, delicate characteristics that we prize. After settling, the juice was racked into French oak barrels for fermentation to give the wine just a hint of toast and spice. We used just 12% new oak and 12% one-year-old oak (with the remainder being neutral) in order to allow the richness of the fruit to take center stage. Once the primary fermentation was complete, the wine went through a secondary malo-lactic fermentation, which was completed. The barrel-fermented wines were aged on the lees for nine months, with occasional stirring to increase richness and body. The final blend was assembled prior to bottling, which occurred on August 14th, 2017.