The first wine we ever made, thanks to the incredibly generous gift of one ton of Syrah from Morgan and Chris to allow us to experiment and try to learn something. 100% whole cluster for fermentation, with only pigeage (foot-treading) for cap management. No sulfur until bottling. A long élevage to soften and polish, with 20 months in a neutral demi-muid followed by 2 months in stainless barrels prior to bottling. Just 20 ppm sulfur at bottling, making this our lowest sulfur wine to date.