Bottling
January, 2016
Winemaking
These beautiful grapes were hand-picked and sorted before gentle destemming and fermentation in small bins. The bins were hand punched three times daily to extract maximum flavor and color in as gentle a method as possible.
Aging
After a 33 day maceration period, the must was pressed and immediately put into a combination of new American and once used French oak barrels where it remained for 27 months.
