Four clonal selections: Swan (63%), Dijon 115 (10%), Dijon 667 (15%), and Dijon 777 (12%) were gently destemmed and cold soaked for five days to extract color and aromatics. Fermentation took place in small open vats, and the caps punched down three times daily. Our exhaustive barrel stave selection and aging program is custom tailored by fine Burgundy coopers including Rousseau, Francois-Frères, and Remond which lends supple tannins and warm savory spice. The wine was aged in barrel for 15 months, and the final blend was racked once before bottling without fining or filtration.