The fruit was picked at six different times from the end of August to mid-September in what was the warmest growing season in many years. It's hand-picked in the early morning hours, de-stemmed to stainless steel tanks for cold soaking, followed by fermentation with native yeasts. All French oak with only 31 percent new barrels. Look for an appealing sweet cherry, earthy, tea leaves nose. The attack is warm and spicy with more red and dark fruits, vanilla and a long warm, smooth, powerful finish.