These grapes were hand-picked from the Maroon Estate in Coombsville, where there are unique combinations of soil type, climate and vine vigor, so cluster maturity and quality can vary. The fruit was carefully destemmed, then hand-sorted and gently crushed into small fermenting tanks. The grapes were pumped over twice per day for 14 days prior to pressing. We aged the wine for 24 months in 100% new French Oak barrels. The wine is rich on the palate, with dark berry fruits, and nicely balanced toasty oak, leading into a long finish.