The small yellow clusters were hand-picked in the early morning, then whole-cluster pressed and fermented in 50% new French oak and 50% neutral French oak.  The wine was barrel-aged sur lie for six months with two stirrings per month, and bottled on April 18, 2019.

This vintage displays all the characteristics that we expect from this excellent vineyard site.  The mineral nose shows bright tropical notes of mango, grapefruit, and citrus. On the palate, delicious fruit flavors of poached pear, vanilla, and grilled citrus fruit are highlighted by light oak and a persistent finish.