Each vineyard is harvested at the peak of ripeness and vinified separate from one another. Gently crushed and de-stemmed the must was transferred to fermenting tanks. Following inoculation the fermentation caps are re-submerged three times a day to engage skin-to-juice contact. The same for each lot, this extraction period took approximately 12 days. The resulting wine was pressed and racked to a combination of French and American oak casks. Blended together the wine ultimately spent 14 months in barrel before being bottled.

Create a list of all the ingredients you need by adding recipes to the shopping list.