2014 broke records for highest temps in eastern Washington, and this record heat brought our grapes to their maximum ripeness. True to the vintage, our Washington lot came in very ripe and finished with extremely high alcohol so we felt it would do well to age sur lie in used barrels—stirring the lees every other week for four months to create a rich creamy mouthfeel. The temperatures in California were much more moderate resulting in significantly lower alcohol and higher acid on the finished wine. We fermented and aged the California lot in stainless steel then blended with the Washington lot after completing the cycle of lees stirring in barrel. The final blend has all the ripe fruit of an intensely hot growing season with moderate alcohol and fresh acidity for a beautifully balanced blend.