Description
Gentle handling of the fruit ensures aromatics and varietal characters are retained. Selected parcels were cold soaked and fermented at cooler temperatures to increase extraction of color and flavor. Gentle maceration techniques and pressing of skins before completion of primary fermentation develop a soft and balanced tannin profile. Post fermentation the wine was matured with French oak for 14-16 months. After maturation individual parcels were selected for the blend.
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