Winemaker Notes: 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.
Winemaker Notes: 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.
