After blending the DVX each year, we set aside part of the blend and add a small amount of red Pinot Noir to give the wine it’s beautiful rose color. A shorter aging time on the yeast allows the red fruit flavors to express themselves in balance with the toasty, yeast notes. Like 2014 and 2015, the 2016 harvest started in July. The early season meant grapes were harvested with bright acidity, while still developing nice, concentrated flavors. Only 9 wines were selected for the DVX blend in 2016. Eleven percent of the blend fermented in older oak barrels, lending a nice spice note to the wine, along with mid-palate weight. The small addition of red wine to the blend shifted the personality of the wine in favor of Pinot Noir, but without sacrificing the elegance of the Chardonnay.