The grapes for this wine were hand-picked and delivered to the winery. They were sorted by hand, de-stemmed, and fed to small stainless tanks, then pumped into a tank for a ve-day cold soak at 50 degrees. When the fermentation began, we pumped over the tank twice per day. Native yeast fermentation lasted for 16 days, followed by a short heated extended maceration of 3 days.
The free run was drained from the tank overnight. The wine was barreled down into 70% new French oak and 30% once used French oak barrels. Malolactic fermentation occurred naturally in the barrel. This wine was barrel aged for 24 months and bottled in January of 2018.