100% barrel fermented in 1 to 5 year old French oak from small Burgundian coopers.
A blend of 67% Cabernet Sauvignon, 25% Petit Verdot and 8% Merlot.
A blend of 50% Cabernet Sauvignon, 29% Petit Verdot and 21% Cabernet Franc.
Ages in 90% American oak, 10% French oak for 9 months. 75% Cabernet Franc, 25% Cabernet Sauvignon.
65% Vidal and 35% Riesling, the grapes are frozen and pressed while frozen.
Only free run juice was used from crushed grapes. The wine was cold fermented at 55° F.
100% barrel fermented and aged in older French oak for 11 months.
Only free run juice was used from the crushed grapes. The wine was cold fermented at 55Âº F, then racked at mid-fermentation into older French oak barrels.
Using only free run juice, it was cool fermented initially and then barrel fermented and aged sur lie in older french oak.