The grapes for this wine were crushed into small open-top fermentors. Following a 2-day cold soak, the must was inoculated using yeasts from the southern and northern part of the Rhône Valley; each strain subtly adding its own unique aromas and flavors. A small batch hand punch-down process was instrumental during fermentation. To enhance the wine, specially designed barrels for Syrah were used. The barrel regimen called for casks from 15 different coopers, with the majority of wood coming from France.

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