16 months (one year old French Alliers & Troncais oak)
The fruit was hand picked during the cool morning hours. After being destemmed and gently crushed into small bins, a three day cold soak was carried out to preserve the unique varietal character of Petite Syrah. Punchdowns occurred three times a day to maximize the extraction of color, tannin and flavor. The malic fermentation occurred in the French oak barrels. After blending the wine from the barrels, it was filtered gently and bottled.