Harvested the last week of August. Whole cluster pressed then cold-settled for 48 hours before racking into a stainless steel tank for primary fermentation. Inoculated with a commercial yeast strain and cold fermented for 27 days. After primary finished we racked the wine into 2-320L neutral French oak “cigar” barrels (cigar referring to the length of the barrel) and added a small amount of sulfur to inhibit malolactic fermentation. We did an occasional battonage (stirring of the lees) every 3 weeks for the first 6 months before letting them settle before bottling. This process allows for added texture, mouthfeel, and complexity in the wine.