From the Winery: "Hand-picked grapes are whole cluster pressed into stainless steel tanks where the juice is cold settled for 24 hours. The juice is then racked and transferred to French oak barrels (35% new) for fermentation. After barrel fermentation, the wine is sur lees aged and stirred biweekly for 6 months. The wine is pumped to tank and blended in July, then returned to barrels for an additional 7 months of aging before bottling. This wine has undergone 95% of malolactic fermentation."