Hand-harvested fruit was coldsoaked for four to five days before natural fermentation began. Gentle, selective timing of hand-plunging and some pulse air during fermentation helped to extract the delicate skin and seed tannins. Approximately 10% whole-bunch clusters were included in some of the ferments. After fermentation, wines were left on their skins for an extended time and were tasted daily to assess the tannin development prior to being transferred to barrel. Maturation was 15 months in 20% tight-grain French oak.

Black doris plums with lifted aromatics derived from the concentrated smaller berries. Tight and precise on the palate with terroir expressive minerality, plush red fruits and intriguing dry herbal notes. This wine has interesting layers of expression which will provide delight with contemplation