(From 2010 Vintage) The grapes were delivered to the winery in the cool morning hours. The fruit was gently crushed with varying amounts of whole berries and pumped into both open and closed-topped fermentation tanks. From here they were yeast inoculated and then pumped over two times per day during primary fermentation. Pressing occurred 14-21 days after yeast inoculation. The wine was racked off of heavy solids to barrel for the completion of malolactic fermentation. The wine was aged in a mix of French, American, and Hungarian barrels and racked once during its 14-month cellar life.