All grapes went direct to press as whole clusters, with gentle pressing to preserve the bright, delicate characteristics 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 41% new oak and 27% one-year-old oak (with the remainder being neutral) to allow the richness of the fruit to take centerstage. After primary fermentation, the wine went through secondary malo-lactic fermentation. This barrel-fermented wine was aged on the lees for nine months, with occasional stirring to increase richness. The final blend was assembled just prior to bottling, which occurred on November 16, 2021.