As is customary, all fruit was handpicked into ½ ton bins. Within 2 hours of being harvested, 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 whole grape clusters were loaded into the press whereby a modest 145 gallons of juice per ton were squeezed out of the berries. The fresh pressed juice from both varieties was combined in the same tank, cooled to 45 degrees Fahrenheit and allowed to settle out for three days. Once settled, the clear juice was racked to French oak barrels and inoculated with yeast. The yeast fermentation proceeded at temperatures ranging from 55 – 70 degrees Fahrenheit over a twenty-four day period. Once the yeast fermentation was complete, the barrels of wine were stirred weekly for the next seven months. The malo – lactic fermentation was permitted to occur while the wine was in barrel utilizing native ML bacteria. This wine was tightly filtered at bottling.