The 2013 growing season was challenging with rain at bloom, large crop, and a cool growing season. They thinned heavily and delayed harvest until late September. Careful hand-picking and sorting in the field resulted in high quality fruit, with sugar levels at 22° brix or higher. The combination of a long, cool ripening period and a long, cool fermentation yielded wines with exceptional aromatic qualities with notes of cooked fruit, dried leaves and spice. The wine was wild yeast fermented, unfined and unfiltered, and bottled by hand in the spring of 2015 with minimal SO2 added.