Picked at the peak of ripeness, the Syrah was transported to the winery where it was crushed along with a small percentage of Viognier. Employing classic winemaking techniques, the fruit was racked to small open top bins and allowed to cold soak for three days. Following this period, the Syrah was inoculated with both the Rockpile and Syrah yeast isolates and co-fermented with Viognier. Over the next twelve days the fermentation caps were punched-down by hand three times a day. Pressed off, the wine was racked to barrel where it aged in a combination of French and American oak barrels for 14 months.

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