The 2018 Cuvée was crafted from several vineyards across the Columbia Valley, Walla Walla and Red Mountain AVAs. Farmed using sustainable practices, they were hand-harvested in the early mornings September 21- November 2, 2018. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in either concrete or stainless steel tanks. Using only the free-run wine, it was then moved to French oak barrels for 22 months of cellaring with over 40 individual evaluations by our winemaking team. The resulting 37 barrels were bottled, without fining or filtration, October 6, 2020, producing only 2,207 cases.