WINEMAKER'S NOTES Over the last few years we have been increasing the portions of our more southern, spicy parcels of fruit, as well as the percentage of carbonic maceration and whole bunch fermentation due to the vibrancy, complexity and drinkability these techniques bring to the final wine. A portion of the fruit was carefully tipped into an oak vat as whole bunches. The vat was closed up, filled with CO2 and left untouched for 7 days, causing an enzymatic fermentation in the uncrushed berry. The fruit was then foot stomped and allowed to start wild fermentation. The balance of the fruit was wild fermented as whole berries in Stainless Steel Fermenters with open lid and oxidative handling, after carefully destemming the fruit. The small batches were then pressed to only older French oak barriques and oak vats for 11 months to ensure the wine retained its elegant, fine fruit perfumes. This 2020 release is deep, ripe and strong. Though the fruit is of cool climate character, the warm and dry vintage contributed beautiful fruit intensity and strength of structure.