Winemaking

Grapes are hand harvested, destemmed and crushed, and then put through the Flash De?tente process for intense extraction of tannins and color. Next, the grapes are separated into three lots, each fermented separately. The first lot is fermented in French Oak barrels to achieve a round mouthfeel and softer tannins. The second lot is fermented in 70+ year old concrete tanks which add fullness and body along with bigger tannins. The third lot is fermented in stainless to retain the fruity character of the grapes. After primary fermentation is complete in the concrete and stainless steel tanks, the Cabernet Sauvignon is immediately transferred into new French oak barrels and the Zinfandel into French and American oak barrels for aging. The wine is then aged for 14 months.