Certified Biodynamic vineyard. The fruit was amazing! Two-thirds Pommard clone; one-third Wadenswil. 15% whole-cluster. Native yeast (aka, wild) fermentation. 10 months in neutral oak. Red and blue/black fruit, with medium body, grippy yet supple tannins, and a finish that lasts a lifetime. Good to drink now, or ten years from now. 25 cases produced.