The fruit was transferred to Richmond Cold Storage, and was frozen until March when we brought it back to the winery. The frozen clusters were transferred to the press and gently pressed over the next 36 hours, extracting only the sweetest of juice. The juice was settled overnight in tank and transferred to French oak barrels for fermentation, initiated by the addition of yeast RHST. During the course of fermentation, which lasted for 28 days, the juice was stirred twice daily. Once primary fermentation was completed, the wine received a Sulfur addition to prevent the onset of secondary fermentation. Prior to bottling the wine was protein stabilized by adding bentonite, cold stabilized and sterile filtered.