The stylistic vision for this wine focused on fruit, lush and jammy characters, structure and oak complexity, ripe tannins, and a soft, juicy mouthfeel. The grapes were picked at peak ripeness, gently destemmed, and crushed with a whole berry component of approximately 20% for intraberry fermentation, a technique which adds fruitiness to the wine. Prior to fermentation, the must underwent a five day cold soak which allows for low tannin extraction and increased fruitiness and mouthfeel. On the fifth day, the must was inoculated with two specially selected yeast strains and then allowed to warm up to a peak fermentation temperature of 89 degrees F. Fermentation took place in open top small bin fermenters and was handpunched to extract color and tannin three times daily for approximately 11 days. A light pressing took place just prior to dryness and was allowed to settle in the tank overnight. The following day, the new wine was barreled with light, fluffy lees where it finished primary fermentation and underwent malolactic fermentation. One racking occurred after malolactic fermentation.
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