The grapes were gently crushed and fermented in small temperature-controlled stainless steel tanks. 4 tons of our Syrah Noir clone was barrel fermented; another 6.5 tons was fermented in open-top micro bins to extract deep color and flavor. Native yeast was used on 75% of the ferments to add complexity and richness. Tanks were pumped over twice a day until nearly dry, then pressed and aged in oak barrels for 21 months. We like to use an assortment of French, European and American oak and only 22% new to avoid over-oaking. We blended in 9% Cabernet Sauvignon to give the wine depth, richness and improved structure.