Winemaking
Grapes were hand-harvested to select only the highest quality fruit for fermentation in stainless vessels. Fruit fermented for up to 15 days, with regular pump-overs to extract deep color and rich flavors. The wine was then gently pressed, racked and aged in individual lots for 18 months in 76% French oak, 12% American oak, and 12% Hungarian oak, 59% new. Promising vineyard blocks are tasted frequently before the final selection of only the most compelling candidate lots and individual barrels.