All fruit was handpicked into ½ ton bins. Within hours, the fruit arrived at the winery to ensure the highest quality possible. All of the grapes were sorted by hand to glean out any damaged fruit. The grapes clusters were destemmed and lightly crushed into one – ton fermentation bins. The yeast fermentation proceeded at temperatures ranging from 55 – 87 degrees Fahrenheit over a nineteen day period. Each day during the fermentation process, every bin was manually punched down twice each day. After pressing the must and fermenting to dryness, the young wines were racked to new French oak barrels. Malo-lactic fermentation was permitted in full to present a wine with a rich – supple mouth feel. These wines were aged in barrel over a 20 month period.