The 2015 Matthews Reserve Claret was crafted from several small vineyard parcels across three separate AVAs in Washington State: Columbia Valley, Red Mountain, and the Walla Walla Valley. Farmed using sustainable practices, the vines were limited to one or two clusters per shoot to create maximum concentration in each cluster. They were hand-harvested in the early morning in the fall of 2015. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in either concrete (87%) or stainless steel (13%) tanks. Using only the free-run wine, it was then moved to custom French oak barrels (80% new) for 22 months of cellaring with over 40 individual evaluations by our winemaking team. The resulting barrels were bottled, without fining or filtration, in mid-June 2018, producing only 482 cases.