Wine maker notes:
The grapes were gently crushed and fermented in small, temperature-controlled stainless steel tanks. Specially selected yeast (Assmannshousen) was used on two-thirds of the lots to enhance color and flavor extraction without harsh tannins. The other third underwent a native fermentation which gives this wine intensity and complexity. The tanks were pumped over twice a day until nearly dry, then pressed and aged in oak barrels for 18 months. We like to use an assortment of French, Hungarian and American oak and only 20% new to avoid over-oaking. This wine was further enhanced by blending in 8% Graciano and 4% Cabernet Sauvignon to give it depth, richness and improve structure.