Grown on a flat, hot site with red clay soils (Pearl Morissette Redfoot Vineyard). Whole cluster pressed, cold settled, then racked for fermentation while still hazy. Spontaneous fermentation in one new and two neutral 500L French oak barrels. Weekly bâtonnage during spontaneous malolactic fermentation, then aged on lees for a total of 11 months. Bottled unfined and unfiltered in 1.5L magnums.