Our first fruit of the vintage, 2.4 tons of fruit from this 69-year-old vineyard were picked September 18th.  This is the second latest harvest we’ve experienced with this vineyard, eclipsed only by the 2011 that was picked two days later on September 20th.  Fully destemmed, the fruit was macerated for a couple of hours before being gently pressed.  Fermented in stainless steel, it remained on the lees until racking on October 29th.  Aged completely in stainless barrels and, as usual, no malolactic fermentation to preserve acidity.  Filtered, but not fined, for stability.