The fruit was harvested in the cool of the morning and brought to the winery where the berries were gently sorted and destemmed. The grapes cold-soaked 5 days to gently ease color and flavor. During the roughly 12-day fermentation, timely pump overs kept the skins in contact with the juice for excellent flavor and tannin extraction. The wine spent 16 months in French oak (40% new)before being blended, giving the final wine tremendous complexity and grace.