Fruit was crushed and pressed to a combination of tank (60%) and seasoned French oak (40%) for fermentation between 18-20 degrees, with no malolactic fermentation. Extended lees contact and stirring was used for 6 months for texture and complexity.A cool winter with good early rainfall was followed by warm, dry spring conditions, resulting in excellent fruit set. Summer temperatures were average, with persistent fine conditions and little rain, resulting in above-average yields and exceptional quality.
