The 2017 Cuvée was crafted from several vineyards across both the Columbia Valley and Walla Walla AVAs. Farmed using sustainable practices, they were hand-harvested in the early mornings of October with the final day of picking October 17th. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in either stainless steel (64%) or concrete (36%) tanks. Using only the free-run wine, it was then moved to French oak barrels (28% new) for 16 months of cellaring with over 40 individual evaluations by our winemaking team. The resulting 25 barrels were bottled, without fining or filtration, on February 26th, 2019, producing only 617 cases.