Fruit that went into the 2016 wine was harvested in a relatively brief 10-day window from April 1st, 2016. As always with Catalina Sounds, we have allowed the fruit to tell its story and added extra layers of interest via a small amount of oak fermentation, extended aging (unsulphured) on yeast lees post-ferment, and for the first time trialled ‘full solids’ tank ferments to provide an additional dimension both aromatically and texturally. The result is a wine with a punchier nose than preceding years whilst maintaining the Catalina house style of delivering a textured and rich palate balanced with fruit precision and focus.