Sourced from the Wilson Vineyard in Clarksburg, which Megan and vineyard manager David Ogilvie are collaborating to convert to organic. An admirable endeavor anywhere, but particularly so in the Central Valley, where industrial agriculture is far and away the norm. Fermented and aged on the skins for 25 days. Afterwards the wine spends four and a half months in neutral oak barrels. Native fermentation, no fining, no filtration, no other modifications or additions except 10 ppm of sulfur dioxide upon barreling in September and 30 ppm of sulfur dioxide the week before bottling.