Sourced from a small, biodynamically farmed vineyard on the southwest bench of Anderson Valley, the 2019 vintage fermented spontaneously on native yeast, with 50% whole clusters. The wine completed malolactic fermentation naturally in barrel, and aged twelve months in French oak barrels, 50% new. We performed one racking to stainless steel prior to bottling, unfined and unfiltered. Five barrels; 117 cases produced.