(From 2013 Vintage) The fruit for the 2008 vintage was picked between September 13th and October 14th, 2008, with an average Brix at Harvest of 25.52. After 7-9 days of fermentation on the skins, the resulting wine was pressed and finished fermentation in Stainless Steel tanks. The wine was then aged on new and used French and American Oak for 4-6 months.
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Wine SpectatorRating: 86/100 - As reviewed by Wine Spectator on 05/15/02