“From a 124 acre vyd with soils of deep gravels & clay;” Typically, “55% C.S., 35% Merlot, 7% C.F., & 3% P.V. handpicked with triple berry selection; Fermented in temp-controlled, s/s vats; Aged in oak barrels (30-40% new) for 15-18 mos; 180,000 bottle ave annual production;”

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