Vineyard information: Fruit was sourced from 8 different Vineyards throughout Virginia.
Winemaking: All the fruit is gently destemmed and crushed into 1 ton bins. Each varietal is individually aged 10 months in American oak. The wines are blended in August, and returned to barrel for aging and homogenization.
A cool, mostly dry summer allowed most growers to bring the majority of varieties to optimal ripeness while maintaining some acidity.