Growing Conditions
The 2016 vintage started early and warm in Washington State. When summer arrived, the season saw cooler evenings that helped retain acidity, extending the growing and ripening period into September and October. This allowed the fruit to gain more complexity and deeper charm without sacrificing the acid or producing higher alcohol content. The vintage has created deeply rich and focused wines that we will be able to enjoy for a long time to come
Winemaking
Native Yeast. 25 Days on Skin.
Aging
40% New French Oak. Barrel-Aged for 10 Months on Lees.
