Glacier Ridge takes a studied minimalist approach in the vineyard; all weed control is manual and allows for some non-grape vegetation for competition as well as insect biodiversity. Crop sizes were subsequently lower as a result, with a notable difference in increased ripening capability of the grapes.
All the fruit was lightly crushed and placed into welch bins for cold soaking with 100% stem inclusion. Moderate SO2 and tannin additions were added to the must. Following a three day cold soak at 45F, the grapes were warmed up and allowed to spontaneously ferment. At completion of alcoholic fermentation the wine was left on skins for three weeks, sealed under a dry ice blanket for cap health with occasional light punch-downs. The wine was then pressed off through the basket press and barreled down. Upon completion of malolactic fermentation, the wine was sulfured and topped regularly to maintain freshness. The wine was kept in puncheons to allow for maximum tannin integration until just after the following vintage, at which point it was racked and bottled unfined and unfiltered.