80% Riesling, 12% Gewurztraminer, 8% Pinot Gris
 
50% skin ferment 50% direct press.  Skin ferment portion was 30 days on the skins with two gentle punch downs daily. Whole cluster press the remaining fruit for high quality juice, ambient yeast for both, natural malo, 9 months in cask, amphora and neutral oak.
Bottled with no filtration or fining.