Picked on September 17th, Papa’s Block weathered the heat like a champ with only a little dimpling on the sun side of the clusters.  30% of the fruit went to tank as whole cluster with the remaining 70% destemmed on top.  After a 6-day cold soak and plenty of pumpovers for extraction, fermentation started spontaneously.  After nearly a month on the skins, the wine was pressed to 14 French oak barrels (three new) and one new 600 L demi-muid.  As usual, bottled unfined and unfiltered.