As is customary, 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 or MOG (material other than grapes) such as leaves. The grapes clusters were destemmed and the berries lightly crushed into one – ton fermentation bins. The yeast fermentation proceeded at temperatures ranging from 55 – 85 degrees Fahrenheit over a thirteen day period. Once the yeast fermentation reached a Brix reading of 10, the wine was pressed off. The malo – lactic fermentation was permitted to occur while the wine was in barrel utilizing native ML bacteria. Twenty-two months of barrel aging in 100% new French oak was deemed perfect. The wine was tightly filtered at bottling.