(From 2013 Vintage) Grapes were sorted with a cutting edge grape receiving and separation system that gently removes stems and leaves, allowing for more pure concentrated fruit expression. Daily gentle pumpovers were used to extract flavor and color and minimize harsh tannins. Every ferment is tasted daily to evaluate the evolution of the tannins, modify extraction techniques and find the right moment to drain the wine off of its skins. Aged for 16 months in 37% new American oak, 17% new French oak and 46% neutral oak barrels. Frequent aerative racking took place during barrel aging to soften tannins and enhance mouthfeel.
(From 2011 Vintage) Ripe grapes were destemmed and inoculated with various strains of yeast to maximize complexity. Gentle pumpovers during fermentation were used to extract color and flavor and produce soft, supple tannins. Aged 14 months in French and American oak, 32% new.