To maintain the unique characteristics of the different lots from varying areas of the vineyard, Chief Winemaker Laurie Hook monitored each of the lots carefully through vinification and aging. Extended maceration created larger tannins to enhance the lush mouthfeel of the blend and extracted a maximum of color, aromas and flavors. The wines were then aged in small French Nevers oak barrels (25% new) for thirteen months and underwent malolactic fermentation for further development of texture and mouthfeel. Laurie blended in a portion of Merlot to add texture and plush tannins, and a touch of Cabernet Franc for length in the finish.
