Pressed directly to stainless tanks for ferment. 2/3 kept in tank for aging, 1/3 transferred to barrel with lees. Racked in August and bottled in September with no fining or filtration.
One third into old French oak with 7% red wine added back in for colour, which is still pretty pale. Pale, dry, and gently textured, tangerine and red currant, some briskness and bite, and a satisfying finish. Does the trick very nicely. 92 Points
Gary Walsh - The Wine Front