The wines that first propelled Steve's interest in working with Gamay were mainly from Beaujolais; however, Barsotti Ranch, his source for this wine, is essentially a high desert, at 1000 meters in elevation, and the growing season is so much less circumscribed here, than in, say, Morgon.  

Fermented in open-top vats with two to three punchdowns daily. Pressed at dryness and racked into stainless, where it underwent malolactic. Racked again in December and bottled in January.