The grapes were destemmed, hand sorted and whole berry processed to manage tannin extraction. Sixteen days of fermentation with multiple gentle punch downs extracted color and flavor compounds from the skins. During the first two months of aging, the wine is sur lies and stirred every other week for at least the first two months or until the tannins begin to integrate into the wine. Barrel aging extends for at least 22 months in 100% French Oak, three-quarters new oak and one-quarter neutral oak so as not to overpower the fruit from the mountain grapes.
Wine Enthusiast Editors' Choice 93 pts
Tastings.com Gold Medal Exceptional 92 pts