A blend of 2 different clones, 362 and 513. We fermented each lot separately including 25% whole clusters in both tanks. The tanks were inoculated using specialized yeast cultures designed for optimal extraction of flavors, tannins, and textures. After pressing the wine was racked into neutral 225L and 265L barrels. The wine was then racked only once for blending in the spring of 2023 and laid back to rest until bottling late spring 2024.