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 40% new oak to give the wine a rich palate. Once the primary fermentation was complete, the wine went through a secondary malo-lactic fermentation. The barrel-fermented wine was aged on the lees for nine months, with occasional stirring to increase richness and body. The final blend was assembled just prior to bottling, which occurred on August 13th, 2018.