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After field sorting the fruit before it reaches the winery, we gently whole-cluster press the grapes to retain acidity and minimize tannin extraction. Only one vineyard in this blend was lightly crushed before pressing for a small amount of skin contact. Cool, not cold, fermentation emphasized varietal character and terroir nuances. In 2021, due to the low yields, a very high percentage of the fermentations actually finished in barrel, which added uncommon complexity and depth, along with a slightly richer, rounder mid-palate. A small inclusion of Semillon (4%) was used a final finishing touch for overall wine balance.
