Zotovich Vineyard is the coolest vineyard site I work with and consists of sandy loam soils located in the Santa Rita Hills. These grapes retain their natural acidity and have beautiful purity, structure and depth. The grapes were 90% destemmed without being crushed, leaving approximately 10% whole-cluster, into a 1.5-ton open top fermentor and cold-soaked for five days prior to inoculation with a Cote Rotie isolate yeast. After the cold soak, the grapes were punched down by hand one to three times per day until fermentation was complete, 10 days. The free run juice was drained off and the remaining must was basket pressed and settled before being racked to 100% French oak (228L Burgundy) barrels for aging. This wine was aged in barrel for an additional twenty-six months prior to being racked from barrel and bottled in late January of 2018.