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 tannins from the seeds. When primary fermentation was complete, the wine was pressed from the skins into French oak barrels from a variety of different cooperages, 33% of which were new, and 22% one-year-old. The final blend was assembled just prior to bottling, which occurred August 16th, 2018.