Our diverse, 86 block estate was harvested over a focused 14-day period. We ensured every grape was in the fermenter, inside the winery just before the fall rains began. Every block was picked and processed separately, maintain unique lots until final blending occurred. Each lot was cold soaked for 5 tp 7 days, then fermented with mostly native yeasts. Individual cap management and fermentation methods were applied to reflect each block's characteristics. After gentle pressing, the wine underwent maloactic fermentation while aging for 10 months in French oak barrels.
After a gentle pressing, the wine went through malolactic fermentation in French oak barrels.