I am ecstatic to be able to work with fruit from this lovely site. Brian O’Donnell is someone who I have looked up to in the industry for years, and for whom I was lucky enough to work in 2011. The site that he and his wife, Jill, farm really embodies the diversity I have in mind when I think of a multi-cultural farm. They grow fruit trees, cows, geese, chickens and vegetables in addition to grapes. They really live in harmony with the natural elements of their site and I love all of the wines they make from their vineyard. This gorgeous fruit was pressed, allowed to brown, and then fermented in one new 500 liter barrel, one once-filled 300 liter barrel and two neutral 228 liter barrels. With the exception of topping, It was not touched at all after going into barrel, for 18 months. It was racked into stainless steel, and cold stabilized and bottled unfined and unfiltered on April 15th, 2018.