I have used these vines in a few wines in previous vintages, but in 2021 I got a chance to collaborate on this wine with my friend and colleague Elle Holcomb. When she wanted to make her own wine, I offered up these rows. Our "Millefiori" was co-fermented on skins for 10 days, then pressed off over Riesling skins. The resulting wine has explosive aromatics, color, and an incredible finish. This wine was aged in bottle for 22 months before release.