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Grapes come from Tagaris’ estate vineyard in the Wahluke slope and the Estate Red Mountain vineyards. Most of the wines were pumped over during alcoholic fermentation for 6 to 10 days while on American Oak. About 40% of the wine was racked to barrel where it completed malo-lactic fermentation and then aged for an additional 10 months. The other 60% completed M-L in tank, at the end of which it was racked onto about 60% French oak /40% American oak.
A blend of Merlot, Cabernet Sauvignon, and a little Syrah.
