The wines are pressed off of their skins just prior to dryness. Petit Verdot aged in Virginia oak for 14 months, Cabernet in French oak.
83% Cabernet Franc, 12% Petit Verdot, 5% Cabernet Sauvignon.
Aged in 60% American oak, 40% French oak for 10 months. 63% Cabernet Sauvignon, 37% Petit Verdot.
Native yeast, warm fermentation and early pressing give the wine its pretty aromatics and supple texture.
The chilled grapes were sorted, pressed, juice settled and then barrel fermented in older French oak.
Only the free run juice was used from lightly crushed grapes. The wine was cold fermented at 50°F and tank aged.
Barrel fermented in mostly older french oak. Aged sur lie in barrel for 10 months.
Only the free run juice was used from the hand sorted, lightly crushed grapes.
Grapes were sorted and lightly crushed into the press. Only free run juice from two distinct vineyard blocks were used.
100% Vidal , the grapes are frozen and pressed while frozen. Only the first thawed juice is used (AKA icewine).
Cold fermentation preserves the freshness of the grape. No oak is used.