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Vinification: Hand harvested. Semillon was whole bunch pressed to tank to settle overnight & then racked to neutral oak cigar barrels the following day. A pied du cuve (vineyard ferment starter) was added to ferment once transferred to barrel & underwent wild fermentation, followed by full malo-lactic fermentation. Barrels were given 2-3 lees stirs post-ferment to add texture & retain freshness. After 9.5 months in barrel, the wine was racked to tank to be assembled & settled for 3 weeks. Bottled unfined & unfiltered with no SO2 or additions of any kind.
Service Note: This wine gets better the longer it is opened and in the glass. Serve slightly chilled.