After fermentation, the wine was briefly settled and barreled down in French oak. Approximately 38% was new barrels; the balance of the blend was aged in old French oak. We also selected a few oak barrels to have extra light lees incorporated into them to assist with building volume on the palette. The wine spent a total of 17 months in barrel. This vintage was only taken out of barrel 4 days prior to final blending. Throughout this process, rigorous test tastings were conducted via miniature blends assembled ahead of the final cuvee. The wine was left in our cold cellar without racking, and was put into bottle in mid-May.