A blend of two separate fermentations with 100% whole clusters. Both lots started out very cold, gradually heating up until fermentation began over the course of three to five days. Fermentation stayed cool reaching peaks in the low 80s and high 70s respectively and lasting three weeks. The lots were foot-tread two times daily until a punch-down tool was able to be used on the whole clusters. Punch-downs continued twice daily until the tail end when we switched to once daily to limit extraction. Two rack-and-returns were performed at crucial stages of fermentation to supply necessary oxygen to the yeast. Once dry the first lot was pressed and barreled down dirty, while the second lot was transferred into another tank and sealed up for a total of 67 days on the skins. After a long extended maceration, the wine was laid to rest for 30 months in 45% new French oak.