Comprised of Dijon clones 76 & 95, the fruit is hand-picked and sorted before being gently pressed and cold settled, then barreled down. In 2021, our winemaker created a blend that was fermented and aged using a variety of vessels: 20% in new French oak, 20% in 1-year-old French oak, 15% in 2-year-old French oak, and 15% in neutral French oak, all in 500-liter puncheons. The remaining 30% was aged and fermented in 55-gallon stainless steel drums. Both primary and malolactic fermentation occurred in barrels, with the wine aging on its fine lees for 11 months. After blending, the wine was aged for an additional 5 months in a stainless steel tank before being bottled in April 2023.

90 Points - Vinous