2013 provided a long, warm growing season, but a relatively mild summer for Paso Robles. Grapes vine yields were low to average, producing intense, concentrated, expressive big fruit flavors, and dense tannins.
Grapes were destemmed only, and sent without crushing directly to stainless steel tanks for temperature controlled. The mus cold soaked for 2 days before inoculation with yeast to begin fermentation. The new wine was pressed at a dryness and inoculated for malolactic fermentation.
