Grapes were crushed with 25% whole berries remaining.
Fermentation lasted 6-10 days on skins to extract optimum fruit and textural components.
Blending occurred immediately after fermentation.
Malolactic fermentation occurred in a combination of stainless steel tanks and oak barrels.
The wine barrel-aged in 25% new French and American oak barrels for 16 months.
This complex red blend marries together a variety of characteristics and layers that complement each other, including lively flavors of red and black fruit punctuated with layers of spice and caramel on the finish.
Blend: 57% Syrah, 25% Cabernet Sauvignon, 9% Viognier, 6% Merlot, 3% other varietals
Total Acidity 0.53 g/100 mL
pH: 3.77
Alcohol Content: 13.5%
Barrel Aging: 25% new French and American oak barrels for 16 months
Fermentation: 6-10 days on skins
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