Chenin Blanc harvested at 20 brix at Heringer-Clarksburg, cooled by Delta-marine air on sandy-clay loam soils. 100% Chenin Blanc, directed in combination of whole cluster to press and open-bin ferment on the skins. Skin ferment portion pressed off at 10 degrees brix. Wild yeast, fermented in barrels, a mixture of old oak and stainless. Minimal SO2 pre bottling and no other ingredients besides grapes. Farmed in accordance with organic practices and with no glyphosates or pesticides. Refreshing and textured wine with good acidity, medium body, and long flavors.