Our grape bunches were hand-sorted, and once de-stemmed, the berries were again sorted by hand on the way to the tank.
This was followed by a four to five day cold soak, depending on flavor extraction. The wine was then fermented with
native wild yeast in small open-top fermentors for two to three weeks. Towards the end of fermentation the fruit was
gently pressed and moved to barrel. The wine finished fermenting in barrel to help integrate the flavors from the oak. The
wine continued to age in 70% new French oak for fifteen months. The wine was bottled unfined and unfiltered.