Ripe grapes were destemmed, crushed and inoculated with various strains of yeast to maximize complexity. Gentle pumpovers were used to extract optimal flavor and color and minimize harsh tannins. The pumpovers can vary by block, tank and day of fermentation. Every ferment is tasted daily to evaluate the evolution of the tannins, modify extraction techniques and find the right moment to drain the wine off of its skins. Aged in American and French oak for 16 months. Frequent aerative racking read more...Ripe grapes were destemmed, crushed and inoculated with various strains of yeast to maximize complexity. Gentle pumpovers were used to extract optimal flavor and color and minimize harsh tannins. The pumpovers can vary by block, tank and day of fermentation. Every ferment is tasted daily to evaluate the evolution of the tannins, modify extraction techniques and find the right moment to drain the wine off of its skins. Aged in American and French oak for 16 months. Frequent aerative racking took place during barrel aging to soften tannins and enhance mouthfeel. (hide)