Cold-soaking the grapes for two weeks before fermentation helped extract the deep, intense flavors of the old-vine grapes. Fermentation of the vineyard lots lasted ten days at moderate temperatures (75°F - 80°F). We allowed all of the developing wine to complete a secondary malolactic fermentation, which softened the mouthfeel and added depth and nuance to the layered flavors in the wine. We used a balance of French and American oak barrels to condition the wine for ten months before it was bottled.