Production
The estate practiced the radical method of fermenting red wine in new French oak barrels. We popped the head off each barrel, filled them with uncrushed berries, and then put the head back on. We then rolled each barrel on specially designed racks in order to achieve the maceration we desired. This technique resulted in fine-grained tannins, a rich and concentrated mouthfeel, perfect oak integration and depth of flavor. Our final blend is comprised of just 29% of the wine that we made. We were severely strict in our blending, discarding any lots that were not considered ���outstanding� by our winemaking team.