After crushing and de-stemming, all lots were cold soaked to liberate more color and tannin. Post fermentation, the wine was racked into mostly new French and Hungarian Oak barrels. Only a few tannic lots were egg white fined prior to barrel fill. Some of the lots were re-blended in late winter for better balance. The inclusion of Petit Verdot, Merlot, Malbec and Syrah provided additional aromatics, texture and complexity.