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. Punch downs occurred three times a day to maximize the extraction of color, tannin and flavor. The malic fermentation occurred in French oak barrels. After blending the wine from the barrels, it was filtered gently and bottled.