Winemaker Notes: Fermentation occurred in small vats with punch downs occurring twice daily until the desired extraction was achieved. The fermentation was completed in 50% new French oak barrels and 50% aroma neutral barrels. Malolactic fermentation was completed in barrel and the barrels were racked once after 6 months ageing. Topping occurred every month with the best wine in house. Careful blending of wine lots from Walla Walla and Columbia Valley AVA’s provides a wine with richness and character that reflects that of the highest quality wines from Washington State. Alcohol 14.1%, Total Acid 6.9 g/L, pH 3.61