The varietals was harvested separately by Rosenblum Cellars at the peak of ripeness and produced individually. Following a three-day cold soak, the must was inoculated with two yeast strains (Rockpile and D-80) followed by fermentation in several small open-top macro bins for approximately two weeks. Flavors were enhanced in barrel as a combination of new and neutral French and American casks from 13 different coopers were employed for aging.

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