Wine Maker Notes The fruit is hand sorted and destemmed into small open top fermenters, then coldsoakedfor 5 days in order to gently extract spice and fruit characters, while mitigatingharsher tannins. We are particularly gentle on the Devil’s Gulch in order to produce silkywine from the inherently high tannin tiny berries. The incoming fruit was split into twolots—one from the terraces, one from the upper slope—to vary fermentation techniquesaccording to the nature of each particular area. After fermentation each lot was rackedinto French oak to age. The final blend was assembled from our favorite barrels in eachlot in the spring of 2007, then left to marry in barrel until the spring of 2008. Because ofthe extremely low crop and great concentration of this wine, this long barrel aging suits itbeautifully. It was bottled in March of 2008 after approximately 17 months in wood