Winemaking: The 2021 growing season was another warm and dry one, but certainly not the warmest of recent memory. Harvest began on September 13 and continued through the 17, after which we took almost a week off due to a small shot of rain, and resumed picking the 23 through the 26. 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 a 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 barrel without settling. After aging for 11 months in 28% new, 21% 1-year, 29% 2-year, 18% 3-year, and 4% 4-year-old French oak barrels, the wine was blended in September and bottled in December of 2022.

Clonal Composition: 46% Pommard, 25% Dijon 115, 16% Wädenswil, 13% Dijon 777

SRP: $45 | 2,142 cases produced.

94 points from Wine Spectator, 93 Points from Vinous