Vinification:

Alluvial, glacial, and sedimentary in uences create a wide array of soil types. Fruit was hand-harvested at night, clones kept separate, and arrived at the winery by daybreak. e fruit was hand sorted and clones fermented individually, with up to 20% whole cluster. 6 days cold soak, gentle punch downs 1-3 times daily, 14 days on skins & gently basket pressed. Gravity fed to French oak barrels (55% new). Aged 11 months on lees, gently fined, bottled unfiltered.