2016 was a fantastic vintage producing high quality fruit. It began with an earlier than average bud break and an intense, compacted harvest beginning earlier than average as well. The high temperatures in August and early September accelerated maturity and picking times. Overall, this was an early and light harvest with smaller berries and concentrated flavors that produced exceptional quality fruit. The grapes were harvested under clear night skies from September 14th to October 26th at optimum ripeness. We cold soaked many of the lots to increase color and flavor extraction. All of the grapes were fermented warm and only a small portion of press wine was included for aromatics and structure. After fermentation, all of the individual lots were racked off the lees and put into a combination of French and Hungarian oak barrels for 10 months. A small portion was put into American oak for a lesser extent.