We harvested the fruit Oct. 27th – Nov 1st. We loaded the grapes whole cluster into the press, rolling it gently to break up some of the grapes. At that point we let the grapes macerate for about an hour. We then pressed off and fermented in neutral French barrels. We fermented for seven days at cellar temperatures and then did a mid-fermentation racking to keep the wine fresh, happy, and clean. When the yeast fermentation was finished, we moved the wine back into neutral French oak for another 28 days. We bottled this wine on December 14th, which is quite early but we wanted to keep the wine fresh and bright.