Destemmed without crushing into one-ton open top fermentors. Cold soaked for four days at 50F, followed by direct innoculation of must with Rhone isolate yeasts. Punched down by hand two to three times a day during fermentation which reached a maximum temperature of 90F. Total extraction time of 18 days on the skins. Lots were pressed off at 0 brix then settled for 3 days before transferring to oak barrels where primary fermentation completed. Secondary fermentation occured after innoculation the following Spring. The wine was racked three times during the aging process. Bottled unfined and unfiltered in July 2011.
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