Half of the fruit was destemmed, half was left whole cluster and crushed by foot. The wine was fermented natively and then topped and sealed up for an extended maceration of nearly ninety total days on skins (and stems for half). This is old fashioned, but it yielded amazing depth and spectrum in a decidedly ethereal feeling wine. Two years in neutral oak and one in bottle finished its aging before release. The nose is a study in contrasts: roses, orange peel, mint, and cherry are balanced by tar, earth, rust, and sandalwood like spice. The mouthfeel is light and delicate and then gently rolls into a very firm and long structure. While a joy to drink now, this wine has many years in its future.