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Harvested in two lots. Lot one (Oct. 12) was de-stemmed and sat overnight to absorb color. Lot two (Oct 19) was whole cluster pressed. The wine was fermented in a stainless steel tank and went through a long, cool fermentation utilizing the grapes native, wild yeast. Malolactic fermentation was completed on February 15, 2012. No bacteria culture was added. Bottled March 19, 2012.

Aromas are of rose petals and ripe strawberries. Lively wild strawberry and watermelon flavors explode in the mouth. This wine is expressive and vibrant with a touch of herbs de Provence. It is the essence of summer in a glass.