WINEMAKING NOTES Due to the diversity of our sourcing, each lot is picked individually at peak ripeness and flavor development. The fruit is gently pressed with long cycles so as not to over-extract bitter tannins, cold-settled for two days and then racked to 35% new French oak barrels for fermentation. Some lots are allowed indigenous fermentations, while others are inoculated with carefully chosen yeast strains to accentuate fruit or aromatics. All lots undergo malolactic fermentation to add a rich mouthfeel while maintaining delicate floral aromas.