A total of 3.34 tons of estate grown grapes was harvested on September 30, 2019 with 21 brix natural sugar, 16.5 g/l TA and a 2.93 pH. The grapes were destemmed, pressed and inoculated with yeast. A cool fermentation at 59-60 degrees lasted for 26 days. The wine is cold and heat stabilized and filtered. It has 11.7% alcohol, 12.1 g/l TA, a 3.23 pH and 4.0% residual sugar. Approximately 195 cases.