Fruit for this blend was hand harvested October 21st, 2016. The grapes were destemmed but not crushed leaving ~75% whole berries. No pump was used in the transfer of the must. The must cold soaked for approximately 96 hours at about 10oC. The primary fermentation was in small 1 ton bins. Extraction was achieved via hand punchdowns numerous times daily as well as a pump over with macro aeration until the desired level of extraction was achieved at which time it was pressed and racked to barrel. Free run, press fractions and new oak barrels were kept separate until final blending. The wine was gravity racked minimally in the cellar and was bottled on August 23rd, 2018.