These grapes are from our most mature SB vines. The fruit was hand-harvested in the cool morning and brought to the winery at modest Brix. We picked the fruit in four separate passes to capture balance and complexity. The earlier fruit we pressed whole cluster, the later picked fruit was macerated on skins for 24 hours. The macerated juice was fermented in French oak barrels, the whole cluster press was fermented in tank. The wine was aged sur lie, in barrel for 6 months.