The grapes were picked by hand in the cool of the morning before being gently sorted and destemmed. Once in the tank, the grapes were cold-soaked for 3 to 5 days before being inoculated with selected yeasts. Fermentation was allowed to proceed with punch downs performed daily for increased depth of color and avor expression. Grapes spent approximately 14 days in the tank before free run wine was drained from the skins. After 24 hours of settling, this wine was put to barrel in 100% French oak where it spent a minimum of 14 months before being racked, blended and bottled.
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