(From 2012 Vintage) The grapes for this wine were hand-picked over a period of several weeks, as each block achieved ripeness and flavor development. Winemaker Mark Beringer de-stemmed but did not crush the grapes, placing them in temperature controlled stainless steel tanks. The fermentation tanks were chilled for a three-day “cold soak” - designed to extract color and flavor from the grape must. The tanks were then warmed so that fermentation could begin. Tasting each tank daily, Beringer and his team pressed the wine off its skins when the proper flavor and tannin structure was achieved. The wine was placed in French oak barrels (30% new) for nine months prior to bottling.
(From 2008 Vintage) Hand harvested at night when temperatures are cool, the grape clusters were quickly brought to the winery where they were de-stemmed and carefully placed in a stainless steel tank for a five-day cold soak, a technique that gently extracts color, flavor and soft tannin from the grape skins. Following a 10-day fermentation in stainless steel the wine was transferred to 100% French oak barrels (40% new) where it aged for 10 months. The wine was bottled without fining.