Production Notes
In order to maximize quality, all grapes went direct to press as whole clusters. After pressing and settling, the juice was racked into French oak barrels for fermentation. This wine partially completed malolactic fermentation (approximately 75%) and was aged in barrel for 10 months on the lees, with occasional stirring to increase richness and body. It was aged in French oak barrels, 18% of which were new, and 27% one-year-old, prior to bottling on August 6th, 2019.