These hand-harvested grapes were delivered to the winery in excellent shape. The grapes were well colored with ripe seeds and great acid. The grapes were destemmed and pumped directly to open-top bins. The wine is fermented using our naturally occurring yeast with no cultured yeast added.
The cap of grapes, made of grape skins and some stems, were “punched down ” two times a day to extract color and flavor and the wines were pressed after two weeks in the fermenters. After pressing the wine was pumped to a mixture of new French Oak barrels and neutral barrels.