Grapes were hand picked in the early morning hours to maintain cool temperatures.
Brix 24.5̊; Acid 0.7 grams/100ml; Alcohol 14.4%
100% small bin fermented.
Fermentation bins were manually punched down every four hours for 6 days to achieve optimal color extraction and intense fruit flavors.
21 months in 59 gallon French and American oak barrels.