The grapes were hand-harvested in the cool morning hours to ensure optimal flavor. At the winery, the fruit was hand-sorted, gently de-stemmed and lightly crushed. Following a 12 to 21-day maceration period to maximize color and flavor extraction and to The grapes were hand-harvested in the cool morning hours to ensure optimal flavor. At the winery, the fruit was hand-sorted, gently de-stemmed and lightly crushed. Following a 13 to 20-day maceration period to maximize color and flavor extraction and to also polish the tannins, the wine was aged in 100% French oak barrels (36% new) for 20 months.