2014 was a very good vintage allowing us to make a Reserve wine. The grapes were hand-picked over two separate picks from the stoniest block of the vineyard closest to the ocean. The vines were planted in 2003 and the stoney, free draining soil adds a minerality to the wine. The grapes were whole-bunch pressed to enable gentle extraction of the juice and underwent a natural fermentation using indigenous yeast. 50% was fermented in old oak puncheons and 50% in stainless steel tank. The resulting wine was blended and allowed to rest in 3 year old oak on fine lees for eight months. Coupled with regular lees stirring, the wine has developed excellent texture and mouth-feel. What we are looking for is pure fruit expression, fine acidity with great texture, length and citrus characters.