We fermented the grapes in open-top, French oak barrels and “punched down” the grape skins into the juice by hand during the fermentation. We closely monitor each barrel during the fermentation for cleanliness, temperature and brix levels to insure a steady and uninterrupted fermentation. All of these practices increase the level of concentration, complexity and quality of the finished wine.

We then aged the wine in ten new and second use French oak barrels for a full 24 months. At the end of the barrel aging, we taste the wine in each barrel and select the best eight barrels to use in the finished wine. After we bottle that wine, we allowed the bottles to remain undisturbed in our cold Napa Valley cellars for six additional years so that the wine is supple and smooth when released.

Service: We suggest decanting this wine for one hour and then serving it with grilled or braised meats & game. Don't wait too long to enjoy it.