For this blend, the grapes were de-stemmed, lightly crushed, and then cold soaked for five days for added extraction before the fermentation process. The fermentation occurred in stainless steel fermenters using native yeast. We do not
use any commercial yeast strain, but rather create a starter from its own juice during the cold maceration process. Following traditional winemaking methods, two pump-overs occurred daily in order to move the juice over the skins and seeds, which creates a bolder wine. After about two weeks post fermentation, the must (grape juice, skins, and seeds together) is pressed and aged for 22 months in oak barrels, 60% of which are New French oak.
Vintage
2017