Winemaking
85% whole cluster fermented in concrete tanks and
small, open-top bins, spending between 20-35 days on skins, with a combination of pump-overs and punch-downs during cold-soak and fermentation.
Aging
Mourvedre and Grenache components were aged 16 months in neutral 400 & 500-liter puncheons, 300-liter hogsheads, and 265-liter stainless steel drums. Syrah components aged 16 months in 265-liter barriques, 85% of which were new.