Production Notes:The 30-year old vines of Baco Noir were picked in early October. Last year was an extremely light yield. 90% of the clusters were placed directly into a stainless steel tank. The remaining 10% was lightly foot trod and poured on top of the whole-clusters. The tank was sealed and underwent partial carbonic maceration for 2 weeks. The must was then pressed and allowed to age in stainless tank for 6 months. The wine was bottled in mid-April and bottle aged for 2 additional months.