Fruit from this Old Vine vineyard (1965) was destemmed and crushed, then allowed 90 hours of skin contact. After 48 hours of settling, 30% of the juice was transferred into seasoned French oak barrels. The remaining portion fermented in stainless steel. This mix adds texture while keeping the wine bright and focused. The final wine shows both intensity and refinement. Its aromatic energy and saline minerality balance the chalky grip from the skin contact. The barrel portion adds a soft veil of texture.
