Harvested between September 10th through September 15th 2023. Fermented natively in a mix of closed and open top concrete fermenters. No whole cluster. After a handful of days of cold soak, the ferment was allowed to come up to temperature naturally, and managed by pump over daily with a handful of punch downs incorporated at the peak of fermentation activity. Gently pressed after 18 to 20 days on skins, settled at most for 24 hours, and barreled down to 35% new French oak. In barrel for 12 months, racked only once to stainless steel for 3 months, before being bottled in January 2025.