A portion of the wine fermented in open-top tanks, another portion in closed-top tanks, and a small fraction fermented in rotator barrels, using 25% whole clusters in total. The wine was cold-soaked for seven days, and fermentation lasted two weeks yielding three weeks of total maceration. For the open-top tanks a mixture of punch-downs and pump-overs were used, along with two rack-and-returns during the course of fermentation, whereas the closed-top tanks were pumped over with rack-and-returns as needed. For the barrel fermentations, the barrels were spun twice daily, and rack-and-returns were performed on select barrels as needed. The wine aged 18 months in barrel, 13% of which was new French oak. The lengthy finish promises enjoyment now through at least 2029.