The fruit was picked on October 26th after a long growing season. All grapes were hand-sorted and 50% whole clusters were used. Naturally occurring yeast completed fermentation after a 5 day cold soak. Pressed off at dryness and allowed to complete malolactic fermentation naturally in barrel. The wine spent 22 months in 40% new French Oak Burgundy barrels. The wine was racked only once prior to bottling unfined and unfiltered. 174 cases produced.

Alcohol: 14.1%

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