In mid-September, the Baco Noir and Léon Millot were harvested from Old Mission Peninsula. They were hand-harvested, de-stemmed, crushed, and pressed into a stainless tank. Two weeks later, the Chardonnay was harvested by hand from Leelanau Peninsula,de-stemmed, crushed and pressed into the same stainless tank as the Baco Noir and Léon Millot. The blend co-fermented and finished native primary fermentation in about 6 weeks. It was allowed to age on the gros lees for 5 months, before a series of racking 1 month before bottling. Unfined, unfiltered, unsulfured.