Pinot Noir/ChardonnayEach variety hand-picked separately. The whites gently destemmed, the Pinot Noir whole bunch pressed. All three varieties combined on full solids in an open-top and co-fermented on Chardonnay and Sauv Blanc skins. Wild fermented dry on skins, then pressed and transferred to barrel. 100% older used oak, 100% French oak, 6 months in barrel. Lees stirred in oak for a few months with full malo. Wine remained on full lees until racked before bottling. Unfined and unfiltered. Small SO2 addition pre-bottling, no other adjustments / additions. 48 dozen produced.