Description

Made with five different clonal selections – 15, 337, 341, 412 and 8 – on multiple rootstocks and 5 different Los Olivos District vineyards. − Individual vineyard lots were destemmed, hand sorted, and gently crushed before coldsoaking for 48 hours to extract color and taste-enhancing phenolics. − Fermentation took place in open tops for a period of 10-14 days, depending on the lot. The caps were punched down by hand twice daily. After fermentation, the free run wine was drained to tank and racked to barrel. − Grapes were then basket pressed and bladder pressed depending on lot. − The wine underwent spontaneous malolactic fermentation in barrel to integrate fruit and oak character. − Aged 18 months in 30% new French and American oak, 70% seasoned and neutral oak