Throughout the growing season, winemaker John Killebrew visited each vineyard block regularly until he determined the right moment to harvest. The grapes were harvested in early October at the peak of ripeness. The fruit was quickly transferred to the winery, where it was de-stemmed and gently pressed into either French and American oak barrels or stainless steel tanks. These decisions were determined by the fruit’s flavors and characteristics: leaner lots were fermented in stainless steel to preserve the delicate aromas and retain natural acidity, while the richer lots were transferred to age and ferment on oak. Following primary fermentation, lots underwent either complete or partial malolactic fermentation, depending on the desired acidity levels of the wine. After several months of aging, the final blend was chosen from the best lots of the vintage.