Production
The grapes were hand-picked and cluster sorted in the vineyard and sorted by hand on our sorting table a second time at the winery. The fruit was destemmed before fermentation and no varieties were crushed. As usual with our blends, each component of the wine was fermented separately. After being delicately pressed and sent to the variable capacity 5000L stainless steel fermenting tanks, Malbec and Carm̩n̬re underwent a shorter low temperature fermentation (20�C - 24�C) with Cabernet Sauvignon slightly higher at (24�C - 30�C). The fermentations were gently pumped over three times per day. Once the primary fermentation was complete, the wines were settled, racked and returned to tank (80%) and barrel (20%) for secondary (malolactic) fermentation. After malolactic fermentation finished, the wines were transferred to barrel to complete maturation for a weighted average of 14 months. Approximately 25% was new French oak and the remainder neutral older barrels.
