40% Coquelicot, 25% Verna’s, 25% Starlane & 10% Rodney’s
100% Syrah, 10% Whole Cluster. All vineyard lots were fermented individually, macerated for a total of 15 days, initiated fermentation using native yeast, later inoculated with BM 45 yeast and pumped over 1x per day plus punched down 3x per day. Peak Temp averaged 86˚F.
The wine was assembled after 14 months of barrel ageing in Neutral French Oak Puncheons, followed by a minimum of 4 months in bottle before release.