A nearly ideal growing season was followed by what started as a long, steady ripening period. A significant heatwave moved into the area as we neared harvest and we were quick on our toes, picking through the weekend to make sure that we captured the vintage’s potential without losing acidity or pure aromatics. Blocks were selectively picked and fermented in 1-2 ton open top fermenters. Minimal heating and cooling was used for the fermentations and only natural, spontaneous fermentations were done with no commercial yeast or bacteria used. A mix of gentle punch-downs, foot treading and pumpovers were used, depending on the lot, to bring out the best potential and naturally manage the fermentations. New French Oak was used only to support the energy and fruit while maintaining the character of the estate. The wines are bottled unfined and unfiltered.
