2016 marked our second year working with the Constant Property. The high elevation and red soils at this property help bring our acidity and powerful tannins into balance. Following their hand harvest, the grapes were fermented in concrete as whole clusters. Through a variety of classic techniques, we managed to keep fermentation temperatures low and extraction minimal. Maturation on skins continued 12 days after fermentation was completed. Once the wine was separated from the cap, it was aged on lees with minimal sulfur in 600L demi-muid oak barrels.