From the winemaker: We included four Tempranillo vineyard sites in this vintage. We made the pick calls for each site separately based on the taste of the fruit. We look for a balance between ripeness, tannin, and acidity. Once at the winery, we de-stemmed the fruit 100%. The grapes were fermented in stainless steel tanks with native yeast and given one pump-over daily during fermentation. We pressed the grapes and sent the wine to barrels after 3 weeks on the skins, allowing malolactic fermentation to occur naturally.