Wine Maker Notes
The lots of grapes are culled from each vineyard and the majority cold soaked for two to three days to extract maximum flavor with minimum tannin. Each lot is individually fermented in closed-top fermenters over a period of 12 to 20 days at temperatures between 80° and 95°F. The vats are pumped over two to three times daily during fermentation. The wine is the aged in American and French oak for 15 to 18 months. In the summer following the vintage, a base blend representing slightly more than half of the final blend is racked, blended and returned to barrel until final assemblage the following spring. This approach allows the wine to marry in the cellar and lengthens the blending process to ensure only wines beneficial to the overall blend are incorporated.