The 2022 growing season was quite late in comparison to what we’ve come to expect as “normal”, so this wine was harvested about 2 weeks later than our historical normal, but still came in at a very reasonable 22.7 brix with nicely balanced acidity. The fruit was whole cluster pressed as normal, but this year we foot trod a portion and let it soak on the skins to get more tropical fruit aroma and flavor to balance the citrusy elements without additional ripeness and resultant alcohol. After settling the juice was gravity racked to a blend of neutral oak and stainless than allowed to ferment with our vineyard’s feral yeasts with no added SO2. Following fermentation the barrels were stirred regularly and the resulting wine fits very much in line with our previous vintages with abundant fruit, a softness that balances the cut of acidity nicely, and the textural purity we have come to expect from our site.