The 2016 Cuvee was crafted from several vineyard sources across the Columbia Valley. They were then hand-harvested in the early fall mornings. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in 100% stainless steel tanks. Using only the free-run wine, it was then moved to French oak barrels (24% new) for 17 months of cellaring with over 40 individual evaluations by our winemaking team. The resulting barrels were bottled, producing only 1,062 cases.