The grapes were hand harvested in the morning and pressed whole cluster using a gentle press cycle. The juice was settled for 24 hours and then racked to neutral oak and stainless barrels to ferment for approximately one month with no temperature control. After six months the wine was racked to tank, polish filtered and hand bottled.
Winemaker Tasting Notes: To quote a wise man, Ron Burgundy, “Lanolin? like… sheep’s wool?”