This batch started as a rolling ferment, with the majority of the Pinot Noir being added first and left on skins for two days before being pressed off with the Sauvignon Blanc Component. Chardonnay was the last portion to be added before primary fermentation finished and the wine was left to age in French oak for five months.

Fresh and crunchy, with lifted aromas and a delicious, long finish.

34% Sauvignon Blanc, 33% Chardonnay, and 33% Pinot Noir.