Supposedly, only sourced 40-year old, dry-farmed vines @ 1,800-2,000 ft elev on Mt. Veeder; Whole-cluster pressed, fermented in a combination of small barrels (7% new), s/s, & large foudres; ML inhibited; 7 mos on the lees with 10 mos of total aging, ff'd by 9 mos bottle aging prior to release;

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