The grapes went directly to press as whole clusters. The resulting juice was cold settled, racked off of its press lees, and moved directly to barrel for a cool fermentation. It was aged in these same French oak barrels for 10 months. The fermentation lees were stirred several times throughout the aging process. Once malolactic conversion was complete, the wine was left to age. The best barrels from each lot were then selected for the Wildcat Mountain blend. The wine was bottled on August 15, 2015.