Select vineyards in the Willamette and Umpqua appellations in Oregon.
All grapes are hand-picked at optimal ripeness. Once the fruit is de-stemmed into bins a portion is placed into open top fermenters, while the remaining is placed into temperature controlled stainless steel fermenters. The fruit is cold-soaked for 48 hours prior to initiating fermentation. Once fermentation begins, each open tank is punched down two to three times per day. Once the wine is fermented dry it is racked to barrels for completion of malo-lactic fermentation.
Aged for 6 months in 100% French oak of which 20% is new.
Field Publication Computed: