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We harvested a little over seven tons on October 1. After destemming and pressing, the juice from both varieties was cool-fermented in stainless steel tanks, then racked to seasoned French oak puncheons (double sized barrels) to age and rest on lees for eight months. In April 2014, Navarro's tasting panel selected a cuvée of 67% Roussanne and 33% Marsanne; the wine was subsequently bottled in June. The Roussanne gives the blend nutty viscosity and the Marsanne contributes ringing clarity making this pony an interesting alternative to Chardonnay. In 2013, we were only able to produce about 60% of what we did in 2012 and we think this vintage is even better. Please order promptly. Gold Medal winner. Best of Class.