(2012 Vintage) The individual vineyard selections were harvested separately, fermented in small lots in open top fermenters, utilizing indigenous yeast at cool temperatures to stimulate slow phenolic extraction. Average fermentation of the individual lots ranged from 12-15 days. Pressed to oak, malo-lactic fermentation took place in barrels, which the majority of were new tight-grain French oak. All lots were aged separately and the blend was bottled in mid-November.
Wine Enthusiast(2005 Vintage)