Pneumatic press. Wines then moved to individually determined combination of new, second and third-year barrels. Never more than 25% new oak. Extensive btonnage of lees during period of malolactic to enhance texture and reduce use of SO2. Racked, fined and returned to barrel in Spring after harvest and bottled with minimal or no filtration in September.

White flowers and hints of honey on the nose. The palate is full bodied and structured.