(From 2011 Vintage) Grapes were destemmed, but not crushed, to stainless steel fermenters and fermented on the skins for 8 days until dry. Lots with outstanding color and flavor were given extended skin contact of 20 to 40 days. The lots were pressed off to barrels to undergo malolactic fermentation. At the end of malolactic fermentation, individual barrel lots were racked off heavy lees. The barrels were washed with water and then the wine was returned to barrels for further aging. Individual lots were racked, blended, and returned to barrel. This wine was aged for 20 months total in a mix of French, Eastern European, and American oak barrels (36% new). The wine was then racked out of barrels in July 2015 for bottling.