Country United States
Appellation Sonoita AVA
Color Red
Variety Tempranillo, Garnachia, Graciano, Monastrell, Mourvedre
Winemaking Techniques The fruit was all hand picked into small 25 lb harvest bins, rested overnight then destemmed the next morning (no crushing) into 2 ton open top bins, soaked, inoculated for yeast fermentation, macerated between 7-28 days, punched twice daily, pressed when the lots tasted best, settled overnight, the components were racked into French & American oak barrels, 20%-30% of the Tempranillo goes into a special American oak barrel Canton Cooperage makes with staves aged outside for 48 months, yeast fermentation & inoculated malolactic fermentation both finished in barrel, after 24 months in barrel, racked only to bottle & bottled without fining or filtration.
4300 Feet
Sonoita Sandy Loam
Soil Type
vine age
10 - 15 years
Continental, Semi-Arid