Grapes were hand harvested at night into 25-pound totes. We were able to achieve optimal hang times similar to pre-drought vintages. The blend consists of four clones: 777, Calera, 667 and 943. The grapes were hand sorted with 85% de-stemmed and underwent small-lot fermentation. Fermented in two-ton stainless steel open-top fermenters that were punched down twice daily by hand. After fermentation, they were pressed off directly into 35% new French oak barrels and remained in barrel for 11 months. Lots were kept separate and processed according to clone and block location with 15% of the final blend fermented whole cluster. There were minimal sulfur dioxide additions at crush and through elevage; no fining or filtering.