Grapes from three different vineyard blocks were picked on August 21st, 22nd and 27th, the earliest harvest dates of the last ten years, fermented separately in French oak (25% new) and allowed a partial malolactic fermentation of about 30%. Lees stirring was done for eight weeks following fermentation, and aging on the lees was done for an additional six months, for a total of nine months in barrel. The wines were then racked off their lees and allowed to marry in tank for one month prior to bottling. The finished wine has complex aromas of acacia flower, ripe pear, orange blossom, verbena, ginger and white pepper. On the palate, the fruit and mineral flavors mingle nicely with the enticing acidic verve to provide a refreshing wine experience.