The fourth year of a drought gave us very low yields across California, resulting in wines with great depth and concentration. 2015 was the earliest and fastest harvest ever for us here at Calera. After hand harvesting, the grapes were fermented with native yeast in small open-top fermenters. After fourteen days, the wines were pressed, settled over night, and then moved to Calera’s barrel cellar. The wine was aged without racking, in French oak barrels, 10% new, for eleven months. The individual barrel lots were combined prior to bottling.