The Chenin was picked Late August at 19.0˚B, then destemmed to an open-top fermentor. The wine was not chilled or inoculated. The fermentation began naturally after about 6 days on the skins. A little less than a month later, we pressed the dry juice off of the skins to neutral French barrels and let the Malolactic Fermentation proceed naturally till complete in neutral barrels. Postfermentation, we did not add sulfur dioxide. The first and only addition was made just before bottling. The final wine is unfiltered and unfined. Drink to Joan!