Winemaking Theory:

With small scale winemaking practices, and micro fermentation, extended maceration typically create densely concentrated wines. We balance typically make picking call based on flavor alone, and work closely to capture the true signature of the vineyard and appellation.

Harvest:

Typically grapes are harvested at night, hand sorted and de-stemmed. After a 7-10 day cold soak, and roughly 2 week fermentation with gentle maceration the wine was moved onto new oak, 30% - 50% new oak depending on the vineyard.

 Aging:

Our Cabernet Sauvignons and Bordeaux blends usually see between 12 and 16 month of barrel aging, using minimal intervention in order to preserve the core of the wine.