The grapes were picked at night and whole cluster pressed immediately upon arrival. The newly pressed juice was cold settled in tank overnight then racked off heavy solids to it’s fermentation tank and a small amount of neutral French oak puncheons. The tank was inoculated with a proprietary yeast blend while the barrels were left to ferment with indigenous yeast. Afer a slow, cool fermentation, the fermenting wine was transferred by gravity to neutral French oak to finish off primary in barrel. The barrels underwent weekly stirring regiments until a month before bottling to build texture, mouth-feel and complexity. 90% Stainless steel fermented with 10% neutral French oak. The wine was left to age for 2 months before bottling. Pale yellow with a tinge of green in color. The nose offers notes of gooseberry, flint and jalapeño. The palate is lively, yet delicate with vibrant acidity. The finish is seamless with zesty flavors of kiwi, persimmon and lime.