The grapes were sorted, de-stemmed, and pumped to tank for an eight day cold soak at 50 degrees. The indigenous yeast fermentation lasted 14 days with a max temp of 82 degrees. Aerated pumpovers were done twice per day. When fermentation was complete, the tank was drained overnight to capture the concentrated free run wine. Malolactic fermentation occurred naturally in the barrel. The wine was aged in 50% new French oak barrels and 50% once used French oak barrels and is a blend of 75% Cabernet Sauvignon, 12.5% Merlot, 12.5% Petite Verdot.