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The wines were fermented in a combination of 500L puncheons and 228L barriques, resulting in about 10% new wood on the wine. After a little under a year in barrel, the wines and all the lees were moved to tank for an additional five months of cellaring. This is a wine that we believe best represents the potential of the region as a whole.
The wines were fermented in a combination of 500L puncheons and 228L barriques, resulting in about 10% new wood on the wine. After a little under a year in barrel, the wines and all the lees were moved to tank for an additional five months of cellaring. This is a wine that we believe best represents the potential of the region as a whole.