(2014 Vintage) The grapes were destemmed but not crushed to stainless steel fermenters. The must was chilled to 50°F for a three-day cold soak, then yeast was added for alcoholic fermentation. The juice was pumped over the skins two to three times per day for about eight days. Then the lots were pressed off to barrels to undergo malolactic fermentation. The wine was then racked off lees, the barrels were rinsed with hot water, and the wine was returned to the barrels. After eight months of barrel aging, individual wine lots were racked out of barrels and blended in preparation for bottling .