A predictable year resulted in harvest on October 21st. After a week of soaking and inactivity, the slight, encouraging innoculation of yeast began a fermentation of 10 days. After 24 total days of skin contact, we drained to 100% new oak; Taransaud, Gamba and St. Martin barrels. There were 4 rackings during 25 months in barrel, mellowing tannins, enhancing aromas and creating the flavors we wanted before bottling. As is the policy, there were no fining agents used. Also, this is unfiltered. Gove Celio and Kelly Wheat made the wines.