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After being hand-picked at night on September 27th, 2019, the grapes were then crafted at our Winemakers’ Studio in St. Helena. Cool fermentation occurred with hand selected yeasts: 50% Melody, contributing fresher and fruitier accents, and 50% Montrachet (Premier Classique), adding complexity and depth. Most of the wine was fermented in majority neutral, non-ML oak barrels, while a small portion was fermented in concrete. The natural acidity of the fruit is kept in check due to no malolactic fermentation and a meticulous lees stirring schedule was followed to maintain the right amount of integration. The wine was aged 9 months, 100% French oak (12% new) and delivers fresh fruit and delicate power with a natural brightness.

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