• Red varieties including Merlot, Syrah and Cabernet Sauvignon were gently de-stemmed separately into traditional upright fermenters. • After 24-48 hours of cold soaking to extract fruit flavors, the must was warmed and then inoculated to begin 5-7 day fermentations. • Pumpovers occurred twice daily to further extract color, flavors and tannins. • Malolactic fermentation immediately followed primary fermentation, enhancing complexity and reducing acidity. • Barrel aging took place in mostly neutral French and American oak for over nine months to preserve fresh fruit flavors but further soften the wine. • The final blend was assembled just weeks prior to bottling.
BLEND: Predominantly Merlot, Syrah and CabernetSauvignon with other select red varieties
AVA: Columbia Valley
ACIDITY: 0.54 g/100 mL