The 2017 vintage started with an extended cool growing season staging us for a later than normal start date to harvest. We had some concerns, but just like clockwork, we got some intense Labor Day heat which pushed the vines to maturation. The disease pressure was low and quality was good so having a little patience was a good virtue to possess. We also had the anomaly of a hard frost the first week of October with temperatures dipping down to 29° in some of the lower elevation blocks pushing us to pull in the last bit of fruit quickly. Harvest wrapped up on October 23 with mother nature delivering us a roller coaster of weather but with it a nuance and diversity of fruit expression. The grapes were gently whole-cluster pressed and transferred to tank after harvest. After a day of cold-settling, the juice was inoculated and racked to French and American oak barrels. It then underwent regular stirring of the lees for added texture and complexity. All lots were kept separate throughout vinification and aging to ensure character distinctiveness and quality. After aging for 18 months in 50% new French and American oak barrels, the wine was bottled.