Vintage: Early season rain provided good soil moisture for consistent vegetative growth. Weather during bloom was gorgeous which led to great fruit set. Weather for ripening was tremendous – hot days, cool nights, dry trade winds, and relatively low humidity. The result was flavor development, good sugar accumulation, and acidity retention.

Vinification: Harvested early while sugars were low and acid high, fruit was chilled to 40degrees and then processed. 100% whole cluster into the press. Dry ice was added to press to remove oxygen and cool juice. Fruit was slowly pressed to 10PSI and all juice was fermented together. 100% MLF. Wine was tirage bottled and processed in the Traditional Methode. 22 months aging in tirage and finished as a Brut.