WOOOOO. New Chapter! Here's some notes straight from Jarad Curwood, the winemaker..: Due to the speed of the ripening, the strong acid line and less fruit flavour in the vineyard I decided that the wine would need lees time on skins and less stalk character than the 2015 vintage. It spent 2-3 weeks on skins for one component alongside more barrel and stainless ferments. The wine was bottled later this year for more complexity through lees contact. A little stirring And introduction of oxygen early to develop more palate interest also. Personally I prefer this style than the 2015 as it is more complex and refined. 5 months in barrel and then 3 months in tank. Bottled without additions.