Grapes were picked in the early dawn hours of the first week of September, cluster sorted, bladder pressed and settled in the tank. They were then fermented with indigenous yeast in a combination of neutral and new French oak barrels and small concrete vats. The new wine went through a natural malo-lactic conversion, was occasionally stirred on its lees and bottled after 8 months. A delicious rarity, the bouquet is a melange of citrus blossom, grapefruit and blood orange reinforced with flavors of Asian pear, Honeycrisp apple, Danish pastry, and lemon curd. Best enjoyed now through 2022.