Winemaking
Grapes are hand harvested into half-ton picking bins early in the morning.
Harvested grape clusters are hand-sorted at the winery to remove any leaves, petioles or damaged clusters.
Clusters are 100% destemmed and then berry sorted to remove any shot berries, raisins, jacks and petioles.
Berries are gravity fed into 1.5 ton fermentation boxes with dry-ice to cool the must and purge oxygen and then cold soaked for five days prior to inoculation with RP15 yeast.
Hand punchdowns are performed one to three times per day for twelve to thirty-eight days depending on the grape varietal. Then, the berries are basket pressed.
The wine is aged for 28 months in 100% older French oak barrels.
Bottling and labeling
The entire winemaking process is under the direction of the renowned winemaker of the year, Mr. Blair Fox.