Each year, our hope is to get at least two tons of this wonderful fruit but the low-yielding vines planted in 1910 keep coming up short.  But in 2019?   Huzzah!  2.022 tons!  Picked on September 26th, much later than usual relative to other vineyards, the fully destemmed fruit was cold soaked for four and a half days before inoculation for fermentation.  After 16 days on the skins, it was pressed to all French oak, 20% new, and bottled 16 months later unfined and unfiltered.