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Hand picked, hand sorted, lots of Pinot Noir, Merlot and Gamay Noir were destemmed and whole berry fermented in small 1 ton open topped fermenters using selected yeast strains. The ferments were punched down 4-6 times daily by hand and then pressed directly into 100% French oak barrels (3 & 4 year old ). After malolactic fermentation it was aged for an additional 15 months on fine lees before being racked, blended, filtered and bottled.