The grapes were picked at the peak of ripeness during the early morning to preserve maximum fruit expression. Once picked the fruit was de-stemmed, crushed and cold soaked for 24-48 hours until optimal color extraction was reached. The wines were put in oak barrels for malolactic fermentation and then aged for 6 months (72% American and 28% French Oak). The blend was then assembled and allowed to co-mingle for 30 days prior to bottling.