These small lots of Petite Sirah were hand picked, destemmed, and lightly crushed into bins. They were punched down by hand three times daily during the peak of fermentation. Color extraction and tannin were closely monitored to achieve a robust full bodied wine with balanced tannin. The wine was pressed off at dryness, and aged in 30% new French Oak and 10% new American oak barrels for a period of 15 months. We bottled the wine in January of 2015 with the goal of preserving the fresh fruit character of these vineyards. The wine was released in April of 2015 and bottled under screwcap. We feel this is the best closure for our wines and the wine should age and hold its fruit for a very long time.