even more as the wine ages in bottle, giving the wine an aging potential that can extend several decades.

Following hand-harvesting in several passes through the vine rows, we pressed the grape clusters in small lots.  Botrytis-affected grapes have a very small quantity of juice, so pressing yields a syrupy, nectar-like substance.  After a second pressing to extract even more of the botrytis character, we barrel-fermented a small portion of the wine in new French oak for some spicy, toasty layers of flavor.  But we fermented most of the wine in stainless steel, ideal for temperature control during the long, slow fermentation period we chose to preserve the unique flavor.