Winemaking: Ah, it seems like just yesterday that this fruit was fermenting in the cellar. It was obvious from the first day that this would be a wine to remember! The fermentation was allowed to run hot (~90 F) for about a day to add darker fruit and smoked meat characters to the wine. To be honest, this was something of an experiment but the end result speaks for itself. Cooperage: Aged six months in 100% new American Oak.