2019 began with a wet and cool spring, which pushed bud break out two weeks later than in 2018. The summer growing season was relatively uneventful, with no heat spikes. Due to the moderate weather and late bud break, veraison did not end until early August in some areas of the valley. Autumn brought hot days and cool nights which helped push the grapes to full ripening, while preserving their acidity. As a result, the wines produced from this vintage are full and robust with deep color
The fruit for this wine was harvested at an optimal level of ripeness in September and October. The grapes were hand harvested at night, carefully sorted in the vineyard, and brought to the cellar and destemmed. The grapes received a cold soak, and were then fermented at a high temperature to ensure maximum extraction was achieved. Then, the wine was racked to 50 percent new French oak barrels, where it was aged for 18 months prior to bottling.