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To deliver the ripe varietal character, we harvested the fruit at the peak of maturity. At the winery, the grapes were de-stemmed and placed into stainless steel tanks for fermentation. Diligent cap management with regular pumpovers allowed good contact between the skins and juices, extracting maximum flavors and aromas. Prior to bottling, we blended in a small amount of Petite Sirah to boost the fruit flavors and add structure.