Winemaking: One of the warmest years of the last five, we brought in all of our estate fruit between September 24th and 30th. Once in the winery, the fruit was 100% destemmed into small stainless steel tanks and began a 4—5 day cold soak. Following this, tanks were gently warmed, and fermentation by indigenous yeast began and continued for 10-14 days. Throughout primary fermentation, the tanks were gently punched down by hand twice daily. Once fermentation was complete, the wine remained in tank for 5-7 days of extended maceration, after which it was drained and the skins and seeds went to press to very gently to procure the remaining juice. Both the free-run juice and pressed juice went directly to barrel without settling. After aging for 11 months in 15% new, 29% 1 year, 38% 2 year, 16% 3 year, and 4% 4 year old French oak barrels, the wine was then blended and bottled in December of 2019.