Our 2014 grapes were hand harvested at maturity and brought to the cellar where the fruit was hand sorted and destemmed. The fruit was then placed in an open-top fermenter with a cold soak of five days, with punchdowns during fermentation twice a day until the fermentation was complete. Following fermentation, the must was pressed. The wine was racked into 80% New French Oak barrels and 20% Old French Oak barrels where it aged for 36 months.