A labor-intensive, small-batch fermentation in macro bins with a hand punch-down technique was used to produce this extracted Petite Sirah. The fruit was cold-soaked for three days prior to fermentation which lasted 14 days. Pressed and racked to barrels, the wine spent approximately 18 months in primarily French oak; for added character, barrels from six different coopers were incorporated to enhance the depth and subtle nuances of the finished wine.

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