To capture the juicy, fresh fruit character of the grapes, clusters were hand-sorted and carefully de-stemmed, then cold soaked for three to four days at 48° F to intensify color and flavors. Fermentation took place in small, open-top tanks; the cap was punched down into the juice up to three times each day to gently extract color and structure. With minimal post-fermentation maceration, the wines were basket pressed and racked to French oak barrels (26% new) for six months, adding additional layers of spice, texture and vanilla notes. Wines were racked out of barrel only once for blending just prior to bottling. Lots were kept separate until this time to ensure our winemaking team had a broad palette of aroma, flavor and structural components to work with when layering together the final blend.