Hand harvested at night to preserve freshness and acidity, the grapes were quickly brought to the
winery where they were de-stemmed and crushed. Placed in temperature controlled stainless steel
tanks, the wine underwent fermentation until it was sugar dry. After fermentation, the wine was
pressed off the skins and transferred to 100% French oak barrels (75% new) where it aged for 20
months. Racked twice yearly for aeration and flavor development, the wine was carefully blended
based on multiple tastings just prior to bottling.