Profile, Napa Valley 2019

The grapes were hand-harvested at night in order to retain freshness and get the fruit in the cellar as cool as possible. The wine was vinified with classic Bordeaux techniques- wild yeast fermentation began after 5 days of cold soak and reached peak temperature of 90F. After 15-21 days of maceration, the wines were drained directly to barrel to complete spontaneous malolactic fermentation. We aged the wine for 23 months in 80% new French oak barrels. The wine was bottled without fining or filtration.