Two thirds tank fermented at 65 degrees Fahrenheit; on third barrel fermented at cellar temperature, peaking in the low 80s. The barrels went through 50% malolactic fermentation; the tank lot was sulfured and chilled to 50F at dryness. 15% new oak was employed in the fermentation and elevage of the wine. After 9 months aging on lees with occasional stirring, the two lots were combined and fined with skim milk and bentonite for mouthfeel, clarity, and stability. The wine was bottled under screw cap in September of 2015 after a light filtration.