2019 was reminiscent of classic Oregon vintages, with very few heat spikes throughout the summer. Harvest commenced on September 21st and continued through October 1st under cool and dry conditions. Once in the winery, the fruit was 100% destemmed into small stainless steel tanks and began a 4—5 day cold soak. Following this, tanks were gently warmed, and fermentation by indigenous yeast began and continued for 10-14 days. Throughout primary fermentation, the tanks were gently punched down by hand twice daily. Once fermentation was complete, the wine remained in tank for 5-7 days of extended maceration, after which it was drained and the skins and seeds went to press to very gently to procure the remaining juice. Both the free-run juice and pressed juice went directly to barrel without settling. After aging for 11 months in 30% new, 20% 1 year, 34% 2 year, and 16% 3 year old French oak barrels, the wine was then blended and bottled in December of 2020.