We achieve our full-flavored, complex wines by combining winemaking methods from the New World and Old World. A portion of the juice is fermented in tank with cultured yeast to maximize varietal character, while the balance is racked directly to barrels for fermentation with native yeast to enhance complexity and mouthfeel. All of the new wine is aged in oak and stirred biweekly through completion of a native malolactic fermentation, after which the lees are stirred monthly. The result is a wine with concentrated and complex varietal character, mouthfilling flavors, silky texture and expansive palate impression. It is a wine for the table, and we encourage you to pair it with a wide range of dishes, where the richness and complexity of the wine will be powerfully and elegantly evident.