The grapes were destemmed only, then transferred by gravity to stainless steel fermentation tanks. After a long cold soak, the mus was allowed to warm and ferment with indigenous yeast. After a steady fermentation to complete dryness, the new wine stayed on the grape skins for extended maceration to develop mouthfeel and structure. The wine was pressed off 21 days after it went into the tank. Malolactic fermentation was left to indigenous yeasts. The nose bursts with blueberry, cocoa, leather and cinnamon. Structure is lush with full soft tannins and finishes with cedar, vanilla spice and ripe red cherries.