The fruit was picked as whole clusters and brought to the winery in half-ton macro bins. It was then hand-sorted and gently destemmed into our 1-ton Super T fermenters. The skins of the fruit were punched down twice a day during fermentation to achieve maximum color and flavor extraction with minimal harsh tannin from the seeds. When primary fermentation was complete, the wine was pressed from the skins into French oak barrels, 15% of which were new, with 35% being one-year old. To add complexity, a number of different cooperages were used. The final blend was assembled prior to bottling, which occurred on August 15th, 2016.