Off the coolest site on the Lone Star Creek vineyard, MV6 clones of pinot were left to chill for 24 hours, then destemmed with as many whole berries as possible into fermenter. After 2 days the grapes were innoculated and ferment commenced. The wine was pressed to barrel (15% new) to complete MLF after approx 3 weeks on skins. No additions were made until SO2 was added at the end of April. The wine was racked to tank in January, racked again and bottled.