Growing Conditions

RBZ Vineyards – Syrah and Grenache

Bottling

8/14/2012

Winemaking

Fermentation – When the fruit was brought in it is gently destemed into a small open top fermenter. The berries were then aloud to cold soak for 4 days before being inoculated with yeast. Once the fermentation begins the cap is gently punched down by hand or the juice is “pumped over” using gravity. The fermentation lasted 12 days. After the free run is drained down into barrels the must is then gently pressed directly into separate barrels.

Aging

Aged 22 months in new and once used French oak