The grapes were hand-harvested from Turner Vineyard in the northwestern part of the Sta. Rita Hills appellation. The botella clay soil provides a rich, structured wine. 75% whole-cluster fermentation in small lots (2 tons). Like always, we relied on the native yeast that the grapes carried from the vineyards to complete the fermentation. We hand punched each fermentor twice a day to enhance the extraction of colors, tannins and flavors. After primary fermentation was complete we extended maceration for up to 30-35 days to further extract color, tannins and flavor. Pressed with ultra-gentle stainless steel basket press in an 8-hour cycle. Aged in 25% new French oak for 22 months prior to bottling, no fining or filtering with two rackings before bottling.and then another year in bottle prior to releasing.