A blend of 7 vineyards and 7 clones. The fruit is hand picked, a combination of 100% whole bunch and 100% destemmed open fermenters are used, with the total whole bunch in the blend being 20 percent. 10 percent new Oak. The ferments are pumped over during peak ferment and are then locked up for post maceration and tasted daily to monitor tannin development. The average time on skins is about 4 weeks, with a few whole bunch parcels being left for 8 weeks. Once in barrel the wines go through malolactic ferment and are left unsulphured on gross lees until bottling where the wine is given minimal sulphur and gently filtered through a Xflow. – Will Byron, Onannon