Grapes were hand-harvested in the cool of the night before being swiftly taken to the winery where they were de-stemmed into small lot fermenters. After a brief cold soak, the must was slowly warmed, allowing for enhanced color and flavor extraction. Once fermentation was complete, a portion of the wine was aged on a combination of French and American oak while another portion remained in stainless steel to provide the blending options for this bold and structured blend. We added a small amount of
Sangiovese, an Italian grape variety, to the blend to help soften and smooth out the tannins, add bright fruit flavor components and enhance the voluptuous layers.