Winemaking

Hand-picked in the early morning so the grape clusters remain cool and intact, the fruit was
quickly brought to the winery where it was de-stemmed, crushed and placed in stainless steel
tanks for fermentation. During Fermentation, our skilled cellar crew performed two pumpovers a
day, in order to extract color and phenolics from the grape skins. The grapes were gently pressed,
to grant tannins a luscious profile. The wine was racked to 100% French oak barrels (60% new)
where it aged for 20 months with three rackings prior to bottling.