The grapes for this wine were hand selected at harvest from two small vineyard sections on October 25 and October 29, then hand sorted twice in the winery to make sure only the best reached the fermentation tanks. Once in the tanks, the grapes cold soaked for a few days developing color, flavor and aroma before starting to ferment. The tanks were gently punched down and pumped over for 17 to 19 days to extract all the color, aroma and flavor from the grapes carefully, then the juice was drained and skins pressed before being filled into barrels. The wine finished a native malolactic fermentation in the barrels in two month’s time, and was aged for 19 months in small French oak barrels (55% new). Bottling tool place May 2021