A total of 4.92 tons of estate grown grapes were harvested by hand on October 21, 2014. This was an average of 1.95 tons per acre. The grapes had 21 brix natural sugar, 0.78 TA and 3.08 pH. The grapes were crushed and cold soaked overnight, then pressed and inoculated with yeast. A cool fermentation lasted for 18 days at 58-59 degrees. In the spring of 2015 the wine was cold and heat stabilized and filtered. It was then bottled on May 13, 2015. The finished wine has 0.85 TA, 2.92 pH, 11% alcohol and 3.5% residual sugar. 286 cases produced.