In order to build a complex and layered wine, we used one open-top two-ton tank, and one rotator barrel for the fermentation. Both lots were cold-soaked for up to 10 days, and native yeasts were used exclusively. The rotator barrel included 50% whole cluster fruit. For the open-top tank, we utilized both punch-downs and pump-overs to carefully manage the cap. The rotator barrel spun on a schedule yielding a gentle extraction. All methods also received at least two rack-and-returns at precise times during the fermentation process. In total, 33% whole clusters were used. The wine was aged for 13 months in 33% new French oak barrels.