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 – 85 degrees Fahrenheit over an eleven day period. Once the yeast fermentation reached a Brix reading of 10, the wine was pressed off. At 8.5 Brix, a 22 percent brandy add was made to stop the yeast fermentation. The malo – lactic fermentation was also stopped due to the high alcohol content. The wine was tightly filtered at bottling. This port style wine is an artful blend of three different vintages.