For complexity, completeness, and balance, we achieved a diversity of ripeness by harvesting the fruit
several different times during the ripening period. The earlier harvests contributed acidity and
minerality, and the later harvests contributed flesh and richness. The earliest pick is incredibly zingy,
while the latest pick is nutty and honeyed. Everything was blended together before bottling. We
whole-cluster pressed all of the grapes, settled in tank for 24 hours, then fermented and aged the wine
in seasoned French oak barrels. To preserve the high-toned and citrusy notes we kept half the barrels
unstirred, and for a touch of creaminess we stirred the other half of the barrels just once. We allowed
two-fifths of the barrels to go through malo-lactic fermentation. The wine was never racked, fined, or
cold-stabilized, but since it is partially ML negative it was filtered before bottling.