The Grenache and Tempranillo grapes were hand-harvested in the cool of the night into small bins then delivered to the winery in a refrigerated truck to preserve freshness. At the winery, the grapes were whole-cluster pressed with minimum skin contact then cold settled for 48 hours prior to fermentation with native yeasts. After fermentation, the wine rested in stainless barrels, sur lie (stirring on lees) aging for four months until bottling.
Brian Graham
Frio Canyon Vineyard