Varietals- 50% Cabernet Sauvignon, 25% Merlot, 15% Malbec, 10% Petit Verdot
Vineyards- Canterbury Vineyard, Rolleri Vineyard, Lee Vineyard, Lou Clark Vineyard
Aging/Cooperage- 32 months in 3yr old French oak
Production- Grapes were hand-picked and gently crushed into small bins for fermentation. 10% of the Cab Sauv grapes and all of the Merlot grapes were left uncrushed and on-the-stems to add complexity. No yeast was added to this lot and the grapes fermented naturally with only a small amount of nutrients added to assist in the "native" fermentation. The fresh wine sat on the skins for 15 additional days of extended maceration. After fermentation, it was then pressed off of the skins and into small new French oak barrels for secondary (or malolactic) fermentation. After the secondary ferment, the wine was gently racked off of the primary lees. Minimal amounts of sulphur dioxide were added and the wine was then placed in 70% 3yr old French oak barrels for 32 months of aging. Prior to bottling, we blended in 15% Malbec and 10% Petit Verdot. It was then bottled with minimal filtration.