Notes from the producer:

A partial wild ferment on gross lees was undertaken in old French barriques to provide texture, and funk, and to help balance the high acid profile of the fruit. The balance of the juice was inoculated and fermented in stainless steel to maintain varietal freshness. The two parcels were blended post-ferment, with the funky nature of the barrel ferment perfectly complementing the lean acidity of the tank component.