(From 2014 Vintage) Grapes were sourced from vineyards throughout the Columbia Valley, including the Horse Heaven Hills. • The fruit was de-stemmed and gently crushed to either upright stainless steel tanks or rotary fermenters. • Crushed grapes were typically “cold-soaked” for 24-48 hours then warmed and inoculated with a number of yeasts, including Mauriferm Plus, Prise de Mousse, Premier Cuvee and ICV-D21 to initiate 7-10 day fermentations. • Merlot and other varieties were blended in to build structure and complexity. • The wine was aged for several months in a combination of American and French oak barrels to soften and round the blend.