Although our two blocks were picked three days apart on September 14th and September 17th, we decided to conferment them in a single tank to achieve better fermentation dynamics.  After a long, extractive cold soak, we inoculated with a natural yeast strain known for very high polysaccharide production.  Polysaccharides enhance mouthfeel and decrease the perception of tannin.  Two weeks later, the wine was gently pressed to all French oak, 15% new.  The following spring, we blended in a small amount of Bedrock Vineyard Mourvèdre to complete the final wine.  Unfined and unfiltered.