After harvesting the grapes, select vineyard lots were fermented individually in stainless- steel tanks for 10-14 days. Extended macerations and carefully managed pump overs enhanced the extraction of color and tannin. The lots were aged separately for 11 months in a combination of 10% new, 25% once used, and 65% two to three times used French Oak. Through a combination of tasting and analytics our best lots were determined and the initial blend was assembled in late summer of 2019. As a whole, this blend was aged an additional three months in 75% new and 25% once used French Oak. The wine was racked just twice during its cellar life, with the final racking occurring just prior to bottling.
