Merlot

The grape clusters are hand-sorted, and once de-stemmed, the berries are hand-sorted again on the way to the tank. This is followed by a four to five day cold soak, depending on flavor extraction. The fruit is then allowed to ferment with 100% native yeast in small open-top fermentors for two to three weeks. Near the end of fermentation, the must is gently pressed and the wine is moved to barrels where it finishes its primary as well as secondary fermentations. Ageing continues in 80% new French oak – a combination of Taransaud, St. Martin and Cadus barrels for close to 18 months. The wine is bottled unfined and unfiltered.