DESCRIPTION: Fruit for this blend was hand harvested on October 11th, 2012. The grapes were destemmed but not crushed leaving ~75% whole berries. No pump was used in the transfer of the must. The must cold soaked for about 72 hours at about 11oC. The primary fermentation was in small 1 ton bins. Extraction was achieved via hand punchdowns numerous times daily as well as a pump over with macro aeration until the desired level of extraction was achieved at which time it was pressed and racked to barrel. Free run, press fractions and new oak barrels were kept separate until final blending. The wine was gravity racked minimally in the cellar and was bottled on September 12th, 2014. 22 months in 88% new French oak and 12% neutral French oak.