The grapes were destemmed directly into a small fermentation tank and cold soaked for three days. Yeast was added followed by yeast nutrient to ensure a healthy fermentation. After being on the skins for 10 days, the tank was drained , and the skins were pressed very lightly. The wine was transferred to 87% neutral French Oak barrels and 13% new, 4 year air seasoned American oak barrels. The wine was aged 12 months in a barrel before being bottled.  

Double Gold, Best of Class, 97 Points - 2021 North of the Gate Wine Competition
Gold, 93 Points - 2021 Press Democrat North Coast Wine Challenge
Gold, 93 Points - 2021 Sunset Magazine International Wine Competition