These grapes were carefully selected at full maturity from a total of 14 small plots on the Mystic Winery Vineyard. The whole bunches were sorted before being gravity fed into the small membrane press where they were gently squeezed. After minimal settling, the juice was racked into French oak barrels and left alone to ferment naturally with wild yeast. Following a cool and slow fermentation, complete malolactic fermentation was performed. The use of a variety of different types of oak barrels increased the complexity of the aroma and taste of the wine.