2021 - Baco Noir
In late September, the Baco Noir was hand-harvested and whole-cluster direct-pressed into a neutral oak barrel where primary fermentation was complete in 2.5 weeks. In late October, the wine was racked and blended with freshly-pressed Baco Noir, which was used as liqueur de tirage during bottling. The wine was bottle aged for 5 months on the lees before it was disgorged by hand in early May. Unfined, unfiltered, unsulfured.