Production
Fruit was separated into various lots, 33% whole cluster, and cold macerated for 5 days. After cold maceration the fermentation vats were warmed and fermented using native and cultured yeasts. Manual punch downs were performed over a 14 day period three times per day reducing to twice daily towards the end of fermentation. At the completion of fermentation the juice was transferred into 60% new and 40% second and third fill French Francois Freres oak barrels, where it underwent full malolactic fermentation and was aged for a period of 20 months. Prior to bottling the wine was racked and went unfiltered into bottle.