The grapes were harvested at night and early in the morning in order to preserve their natural fruit characteristics. After destemming, the must fermented in a combination of upright, rotary and conesweep tanks for up to six days at a maximum temperature of 88°F. The Petite Sirah lent structure and depth to the blend, while Zinfandel and Cabernet Sauvignon added juicy character and flavor, complexity and smoothness to the final wine.
The grapes were harvested at night and early in the morning in order to preserve their natural fruit characteristics. After destemming, the must fermented in a combination of upright, rotary and conesweep tanks for up to six days at a maximum temperature of 88°F. The Petite Sirah lent structure and depth to the blend, while Zinfandel and Cabernet Sauvignon added juicy character and flavor, complexity and smoothness to the final wine.
