Methods: MNV GSO, BSC GSO or UPS, ISW UPS.
2013 Petit Verdot Calistoga
Hand harvested, then both cluster and berry sorted to eliminate any berry that was not optimal. The berries were then cold soaked in small bins and gently punched down multiple times per day to extract flavor from the berry flesh and skins. Once we allowed the temperature to rise, fermentation commenced and the wine was permitted to reach temperatures at or near 90 degrees Fahrenheit in order to complete fermentation and ensure maximum extraction. The wine was then racked into 100% French oak barrels (about 30% new oak), then stirred biweekly for a couple months to soften tannins and add complexity and elegance before settling down to age.