Grapes were picked at 24.7°B and whole-bunch pressed. The juice was left to settle for two days and racked to barrel. Using 100% wild yeast, fermentation occurred over a two week period. The wine spent 11 months on the lees. New and second fill, small French oak barrels were used.
Bold and powerful citrus burst, mouth-fillingly rich and creamy vanilla with beautifully integrated oak.