Our blend of 40% Cabernet Sauvignon, 40% Merlot, 18% Cabernet Franc and 2% Petit Verdot is built upon individually fermented and aged lots from the Seven Hills Vineyard. We used about one-third new oak, and only French oak, from a short list of coopers for whom we find an affinity for our style. The wine spent about 18 months in barrel.
Our Syrah was harvested a bit less ripe than many of our neighbors. We're not criticizing others; we're just trying to make something that is modest in acohol and has a nervier, racier side to it. We foot-stomped the grapes and fermented in small bins over several weeks, using native yeasts only. 75% of the stems were included in the fermentation and 2-3% Viognier from Les Collines Vineyard was co-fermented in each of the bins as well. The wine was aged (and completed malo-lactic) in large (500L) French oak puncheons for just over one year.