WINEMAKINGThe Equity was produced with a focus on fruit from our premium block of clone 828. The balance of the blend is comprised of clone 115 from block V of our Lucy Vineyard. The tiny clusters were gently harvested and destemmed, but not crushed. The whole berries were transferred to small fermenters and fermented with a mixture of wild and commercial yeast. Each fermenter was kept relatively cool throughout fermentation and gently punched down by hand 3 times per day. The wine was then pressed to our finest French oak barrels (36% new) for malolactic fermentation and aged for 15 months, with a single racking by gravity.