Each block was picked on a different day and three press cuts were made from each. Keeping the press fractions separate allowed us to choose the ideal amount of tannin and acid for the final blend. Fermentation took place in tank at a cool 65º F to preserve fruit aromatics. When fermentation was complete, the wine was barreled down and aged in 3-year-old French barrels to allow it to breathe without imparting any toast aromas. In 2019, the blend was assembled at 54% Chardonnay and 46% Pinot Noir. In April 2019, the cuvée was put into bottle with yeast, sugar and riddling aid, then sealed with a crown cap. After the resulting secondary fermentation, the wine was aged en tirage for 30 months, where it developed the unique flavors and aromas that are a function of yeast autolysis and aging. In July 2021 the bottles were riddled, and in August 2021 we disgorged and added the dosage.