We hand sorted the grapes on tables twice: first as clusters to remove any leaves or inferior fruit and then, after destemming, as individual grapes. This gentle process retained about 70 percent whole berries. Tom fermented a portion of the must in new French oak barrels to integrate the tannins and enhance the plush texture of the wine. Three to five days of cold soaking before fermentation, followed by extended skin contact, developed the rich varietal character. Bâtonnage (stirring) during malolactic fermentation in the barrel rounded acidity and softened the tannins. Four rackings during barrel aging naturally clarified the wine, and after blending, we bottled this perfectly balanced wine without fining.