The wine was picked on September 14 at 18.1 Brix, 9.5 TA, and a pH of 2.98. It was then whole cluster pressed and settled overnight. Afterward, it was fermented in 75 gallon steel barrels where it remained for 6 months on the lees. Primary fermentation yeast was EC1118. Secondary fermentation yeast was Spark. 

11.8% alcohol | 9.5 g/L TA | 2.90 pH | 25 ppm total SO2 | .17 g/L VA