This vineyard is in the iconic area of many high-end, cult-status Rutherford wines. The grapes were hand-picked at 26.3Brix on October 14, then cluster sorted before a 2-day cold soak and small-batch fermentation with French yeast. The juice was gently pumped over 2-3 times each day during fermentation. In barrel, the wine underwent malolactic fermentation and aged for 22 months in French oak before being racked twice and bottled in August 2010. The wine rested in our underground cellar until its release December 2012.