While many 2017s were picked earlier than their 2016 counterparts, this was one of the few exceptions where we picked later, despite lower yields.  Twenty percent of the fruit was not destemmed to add structure and aromatics.  After a five-day cold soak, the wine was fermented with two yeast strains that emphasize varietal character and mouthfeel.  Twenty-five days on the skin.  Pressed to all French oak, 24% new, and bottled unfined and unfiltered.