The wine is fermented with native, wild yeast, drained and pressed after 40 days macerating on the skins, then aged 18 months in 60-gallon French oak barrels, 40% of them new. The long maceration on the skins allows the wine to clarify naturally so it is bottled unfined and unfiltered, and the process also removes the harsher ‘green’ tannins, making the wine silky and approachable in its youth.”—Bruce Neyers