OLD VINES. TINY YIELDS.
At 5 a.m. on October 10th 2018 we hand-harvested in the cool of the pre-dawn. The timing of harvest was everything.
by individual berry
Each berry was photographed by an optical sorter and visually inspected to ensure it met our specifications. Pure caviar was the goal.
Natural yeast fermented the must. A gorgeous depth and richness came from a 25-day extended maceration using the proprietary Hagyard method.
NERVES OF STEEL
The wine was raised with minimal intervention and maximum observation. This required nerves of steel.