Good rainfall during winter, followed by a cool spring and dry summer lead to lower yields in the 2010-2011 vintage. Characterized by healthy fruit with excellent flavor and maturity, the harvest began in early March and grapes were hand selected before being crushed. The must was fermented in stainless steel tanks at 55°F for a period of 30 days. To add complexity, two different varieties of yeast were used that work slowly in cool conditions to bring out different fruit characteristics. In order to retain the fresh fruit flavors, the wine did not undergo malolactic fermentation.