The grapes were harvested by hand, sorted in the field, and again on the crush pad. Two-thirds of the whole clusters were layered in the fermenters, and the rest of the fruit was destemmed on top. During the 5-day cold soak, the bins were pumped over under the cap once daily. Once fermentation began, the bins were fermented and punched down twice daily until dry. The must was pressed at dryness, and settled overnight. The wine was racked to 25% new French oak barrels and aged until bottling during the fall of 2018.