The fruit was machine harvested with our ‘Selective Harvest’ attachment allowing
the fruit to be sorted in the vineyard. The fruit was not crushed in order to
preserve as much whole-berry as possible. At the winery, individual lots were
fermented in stainless steel tanks. Twice daily pumpovers allowed gentle
extraction of color and tannins. The wine was aged for 17 months in 25% New
French and American Oak.