Our grapes come from four different vineyards. Each vineyardhas its own distinct flavors and is fermented separately. Allgrapes were cold soaked for seven days. Bien Nacido and themajority of Riverbench were fermented whole cluster, no stemsin small bins. A portion of Riverbench was submerged cap coldfermentedin an open top stainless steel fermenter. Torres andSierra Madre were fermented 50% whole cluster with stems insmall bins. On the sixth day of cold soaking each vineyard wasinocculated with its own yeast strain. The bins fermented atapproximately 68F to 85F for 14 to 16 days. The -tank fermentation was at 65F. After fermentation the wines were left on theirskins another 14 days. Aging was for 16 months in two to threeyear old French oak barrels.
Dark cherries mixed with cola, spice and heavysmoke flavors. Enjoyable now, but will be wonderful for the nextseveral years.