The grapes come from the old vines of Merlot on our Tonella estate vineyard, the Stagecoach Vineyard and from our Sequoia Grove estate vineyard. The grapes were harvested from the three sites on September 23, October 12 and October 2, respectively, at a Brix of 25.3, 27.0 and 27.0. The fruit was sorted by hand before undergoing a two-day cold soak and a small-batch, cool fermentation employing an assortment of French yeast strains with gentle pumpovers done 2-3 times per day. The wine underwent malolactic fermentation while in barrel, where it aged for 16 months before being racked twice and bottled in June 2011. It rested in our underground cellar until its release in September 2012.