The 2019 Cuvée was crafted from several vineyards across the Columbia Valley, Royal Slope and Red Mountain AVAs. Farmed using sustainable practices, the fruit was hand-harvested in the early mornings between September and November of 2019. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in either concrete or stainless-steel. Using only the free-run wine, it was moved to French oak barrels (60% new) for 21 months of cellaring. The resulting 58 barrels were bottled without fining or filtration in October of 2021, producing only 1,401 cases.