Harvest timing was essential, allowing for full flavor development, acid balance, and optimum ripeness. Once the desired flavors were at their peak, the fruit was hand harvested in the early cold morning and gently whole cluster pressed. The juice was then slowly fermented by both native and specially selected yeast in a combination of new and twice used French oak barrels and small stainless steel drums. Upon dryness, weekly barrel stirring of the lees commenced to increase the complexity of the aromas and mouthfeel. Only 35% of the secondary malolactic fermentation was allowed, thus giving the final wine’s profile a beautiful balance between richness, intense fruit and crisp acidity in the long finish as we desired.