The terraced portion was night-picked on September 4th while the younger, “flats” section was picked 5 nights later on September 9th.  By picking the two lots at different ripeness levels, 23.5 Brix and 24.8 Brix respectively, we were able to create a more complex wine with a broader range of flavors.  Each lot was whole cluster pressed, fermenting for four months in stainless steel before going dry just after the holidays.  Zero oak and zero malolactic fermentation.  Lightly fined with bentonite clay for protein stabilization.