Arriving from 2 of our vineyards across 3 days meant each variety was handled individually while keeping in mind that soon enough, these varieties will be working together. Each lot was cold macerated for 3 days prior to primary fermentation. A different yeast was used with each variety to bring out different aspects of the grape while respecting it's inherent character. Once the fermentation was 90% complete, each variety was pressed, blended, and racked into oak barrels where a malolactic fermentation would begin. Having completed both primary and ML fermentations, the wine was conditioned in oak barrels for 15 months. These French barrels consisted of 20% new oak and 80% neutral oak.