Horton Vineyard in the Monticello AVA, Virginia, US
Half of the grapes were whole-cluster-pressed and the other half whole-cluster skin fermented in an open-top Puncheon barrel-aged separately in neutral French oak barrels and aged for 2 years then blended.
"Prima Machinam" translates to the first crush. This is the first wine produced in his first vintage by the winemaker. Only 2 barrels of this wine was made.
Winemaker: Benjamin Nicholas