Harvest took place during the early morning hours in order to keep the fruit as cool as possible. The grapes were sorted and destemmed, but not crushed, leaving more than 90% whole berries in the fermenter. For maximum extraction of color and flavor, the must was in contact with the skins for 15-30 days; thus contributing to greater extraction of black, dark, violet hues that visually hint at the depth and flavor of the wine. After primary fermentation was complete, 100% of the wine underwent malolactic fermentation to round out the mouthfeel. The wine was racked as needed, and aged 27 months in French and New American Oak.