In early November 2021, a quince field blend of Orange, Champion, and Cookie’s Jumbo were handpicked from Filoli and joined with an apple blend of Arkansas Black, Black Twig, Sierra Beauty, Wickson Crab, Rome, and Late Harvest Wickson Crab from Filigreen Farm. Together, they were crushed, directly pressed then barrel fermented in neutral French oak barrels. After fermentation, Pomme Quincy enjoyed her slumber for the duration until she was racked clean off lees and blended in stainless steel tank late April 2022. She was infused with some lemon verbena and dried Roman and German Chamomile from throughout San Francisco County and Sonoma County. On June 6th, she was bottled. Unfined. Unfiltered. Zero sulfur added.