Winemaking
Hand pick roughly 38% of the fruit and put those whole clusters directly into the fermenters, in a winemaking process called carbonic maceration – no yeast or pumping over of the fruit is done. The other technique is to gently de-stem and crush the fruit going to the fermenter, pump over and extract with fairly short, warm fermentations.
Vinification: Stainless steel fermented
38% Carbonic maceration (whole cluster fermented)
62% Traditional red wine fermentation.
Fermentation to 85°F
Bottling Date: December 2008