In 2016, we harvested two tons. Using only the ambient yeasts in the winery, this lot went through a 100% native fermentation. We left the wine in contact with the skins for 15 days before barreling it down. It was then aged for 17 months in a combination of neutral and one year old French oak barrels. The wine was bottled unfiltered in February of this year and has been resting in bottle since. 13.4% alcohol

tarragon, plum, mint.