A long but cooler growing season produced fruit with lovely floral notes
and a balanced palate. Handled gently to preserve the delicate aromatics, grapes were destemmed and given 18 hours skin contact. 26% was
fermented in new and older oak, with the remainder fermented cool in
stainless steel. A portion of this was immediately transferred to our new jarre. This sandstone vessel is created in a shape that promotes internal motion, which stirs up the lees. Similar to stirring a barrel, this creates a rich silky palate. After 5 months lees contact, all three portions were blended together.