Hand harvested at 12.4' Be and ph of 3.24 on the 14th of March, the grapes were chilled overnight and 50% was whole bunch pressed to tank while the remaining 50% was crushed and de stemmed before pressing. After 24 hours, the dust from the vineyard had settled out and the juice from the whole bunch press was racked to barrel (80% old/20% new) via gravity to begin wild fermentation. The remaining juice was racked to barrel after 3 days and also began a wild ferment. The juice was stirred once per day with a more vigorous stirring toward the end of fermentation. No SO2 was added until the end of May and the barrels were left alone until January, 2017 when they were racked clean to tank, seeded with bentonite, racked again, filtered and then bottled.