The wine is a mix of several clones: D5, MV6 and 777. The grapes were destemmed into an open stainless-steel pot and fermented with indigenous yeasts. The wine was pressed after two weeks on skins to barrels (30% new) with full solids. It went through malolactic fermentation in the spring. After 12 months in barrel the wine was blended into tank where it sat for two months on fine lees. It was given a light filtration and bottled in August 2019. Smoke, roses and leatherwood honey on the nose with glacé cherry. Bright and focused, grace and poise. Seemingly light frame yet very athletic structure - streamlined, toned acid and silky tannin with subtle authority. Elegant structure and great clarity. Savoury finish.