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 17% new oak and 39% one-year-old oak (with the remainder being neutral) in order to allow the richness of the fruit to take center stage. Once primary fermentation was complete, the wine went through a secondary malo-lactic fermentation. The barrel-fermented wine lots were 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 9th, 2018.