Winemaker’s Notes:

Hand-harvested. Grapes were mostly destemmed, with less than 20% remaining as whole-cluster, followed by a 3-5 day soak before fermentation. Fermenters received a combination of twice-daily pump overs and/or punch downs over 12-18 days. The grapes were gently pressed and settled before aging in French oak barrels for 4-5 months prior to blending and bottling.