In this iteration, there are three supporting characters. Of course, we have the Swan (81%), but it is complimented by Hanzell (7%), Pommard UCD-5 (5%), and Dijon 115 (4%). The fermentation process begins with a gentle de-stemming, followed by a cold soak for five days to extract color and aromatics. We use small open topped vats, and the “cap”, formed from escaping CO2, is punched down three times daily. Our exhaustive barrel stave selection and aging program is custom tailored by fine Burgundian coopers including Rousseau, Francois-Frères, Cadus, and Sirugue which lends supple tannins and warm savory spice. The wine was aged in barrel for 16 months, and the final blend was racked once before bottling without fining or filtration.