The first harvest from these young vines was initially going to be made into a rosé wine, but with the intense heat and drought reducing berry size significantly, we had unusually good concentration in the fruit for young vines and decided to make a red wine.  About 15-20% whole clusters were placed in the bottoms of the fermentation bins, with the remaining fruit destemmed on top.  After fermentation, the wine was aged in neutral French oak puncheons and stainless steel for 6 months. Bottled January 31st, 2019, 86 cases produced.