22% Cabernet Sauvignon, 24% Syrah, 26% Merlot, 10% Cabernet Franc, 5% Malbec , 6% Sangiovese, 3% Zinfandel, 1% Petit Verdot,1% Carmenere, 1 % Grenache and 1%Counoise
40% new oak barrels, mostly French and American oak with a compliment of Eastern European oak for 16 months.
Crushed gently and dropped by gravity into small 1.5 ton bins, cold soaked a minimum of 48 hours, then inoculated with a variety of yeasts, hand-punched and pressed directly to barrel, where the wine finishes both primary and secondary fermentation. Vintage A cool, wet spring and cooler than normal summer, were followed by near perfect fall conditions, with warm days and cool nights, promoting flavor development while sugar accumulation was slow, which allowed for concentrated fruit flavors, great balance and a nice, bright acidity. Cooperage: The wine is on 40% new oak barrels, mostly French and American oak with a compliment of Eastern European oak for 16 months. Acidity & PH: pH 3.72 & TA 0.57