The 2018 growing season started with significantly higher than average frost hours (a measurement of hours below 36°F), which led to a late bud break. The growing season also stood out in terms of GDD (growing degree days), with 14% fewer on average than 2017. The mild conditions and lack of extreme heat spikes combined to create a high quality fruit year.
The grapes were hand harvested at night, carefully sorted in the vineyard, then brought to the cellar and destemmed. The grapes received a cold soak, followed by fermentation at a high temperature to ensure maximum extraction was achieved. The wine was racked to 50 percent new French oak barrels, where it was aged for 18 months prior to bottling.