The fruit was destemmed and left to cold soak for about a week before fermenting for 14-20 days. The fermentation process took place in the traditional Argyle 1.5T fermenter bins. After fermentation, the fruit was gently pressed and racked to barrel.
All signs of the start to the 2021 vintage pointed to a classic spring season. Bud break took place at the end of April, followed by a dry spring. Bloom in June arrived with a rain shower that reduced overall yield potential but allowed for the perfect amount of fruit to ripen on the vines for high-quality wine production. Summer remained dry and sunny with plenty of heat to keep the fruit developing. While a heat dome in late June posed a challenge for many in the valley, we experienced no damage from this weather event. These summer events led to a rather early harvest, which successfully wrapped up the first week of October.