A total of 0.73 tons of estate grown grapes was harvested on October 24, 2019 with 19.8 brix natural sugar, 10.8 g/l TA and a 2.99 pH. The grapes were destemmed, pressed and inoculated with yeast. A cool fermentation at 56-58 degrees lasted for 34 days. The wine is cold and heat stabilized and filtered. It has 12.4% alcohol, 9.8 g/l TA, a 2.86 pH and 1.75% residual sugar. Approximately 41 cases.