Profile, Napa Valley 2016

The grapes were hand-harvested at night in order to get the fruit into the cellar by very early morning and at its freshest. Each block was slowly harvested and the Petit Verdot was co-fermented with the Cabernet Sauvignon to integrate as early as possible. Native fermentation began after a 5-day cold soak and reached a peak temperature of 85°F. Fermentation lasted from 18 to 28 days. The wines were then drained to barrels where malolactic fermentation occurred. We aged the wine for 26 months in 75% new French oak barrels from Tronçais in the center of France. The wine was bottled without fining or filtration.