We harvested the grapes into small bins at night and rushed them to our winery. After gently pressing the whole clusters, we barrel fermented most of the wine in small oak barrels to add layers of flavor and texture complexity, while a small percentage went into stainless steel to preserve freshness and acidity. Once in barrel, stirring the lees during five months of aging enhanced the silky mouthfeel and integrated creamy nuances from partial malolactic fermentation. A small amount of fragrant Viognier is added to the blend, providing enticing floral nuances to the citrus fruit aromas.