Winemaking: Harvest began on October 11th and continued through the 18. Once in the winery, the fruit was 100% destemmed into small stainless steel tanks and began a 4—5 day cold soak. Following this, tanks were gently warmed, and fermentation by indigenous yeast began and continued for 10-14 days.
Throughout primary fermentation, the tanks were gently punched down by hand twice daily. Once fermentation was complete, the wine remained in tank for 5-7 days of extended maceration, after which it was drained and the skins and seeds went to press to very gently to procure the remaining juice. Both the free-run juice and pressed juice went directly to the barrel without settling. After aging for 11 months in 33% New, 40% 1 Year Old, and 27% 2 Year old French oak barrels, the wine was blended in September and bottled in December of 2023.

Clonal composition: Dijon 667– 29%, Wadensvil –  23%, Dijon 115 – 15%, Dijon 777– 13%, Pommard – 13%, Dijon 114 – 7%.