Located at about a 1,400 ft. elevation, the vineyard has a unique micro climate that offers an extended growing season which in turn allows for extra hang time and desirable fruit maturation.
The grapes were gently destemmed and allowed to cold soak in the tank prior to inoculation with yeast strains selected to emphasize terroir and varietal character. Once fermentation began (in stainless steel), the grapes were pumped over twice daily to aid in the extraction of color and tannin. After 29 days, the free run wine was drained away from the grapes and sent to barrel for malolactic fermentation.
100% barrel aged, 50% new French Oak for 20 months.