Being further south, rain was much less of an issue for James Berry Vineyard compared to vineyards on the North Coast. But as it is most years, this was our last fruit of the vintage, coming in on November 3rd at 24.5 Brix. To pump up the mid-palate, we decided to destem only 70% of the fruit, leaving the remaining 30% as whole clusters. After an indigenous fermentation and 16 days on the skins, the wine was pressed to all French oak, 22% new. Bottled unfined and unfiltered.