Winemaking

Gently hand-picked at the peak of ripeness, the grapes for this wine were de-stemmed and
crushed at the winery, then placed in stainless steel tanks for a two day cold soak followed by a
15-day fermentation designed to extract color, flavor and tannin from the grape skins. Following
fermentation, 100% of the young wine was transferred to French oak barrels and 50% were new
wood, imbuing the wine with subtle oak nuances and texture. The wine aged for 18 months in
barrel with three rackings prior to bottling.