The upper and lower blocks were both picked on October 5th and fermented separately.
The wine was bottled on January 14th.
As is custom, we blend the two together in various percentages every year to make a wine that has incredible freshness but also a distinct sense of place. All of the fruit was fermented 100% whole cluster in 1.5-ton bins and managed with punch downs twice a day. During blending, Ryan selected the three best barrels from each block as the final blend for our flagship Mourvèdre.
After fourteen months in neutral French oak barrels.