Intense aromas of cherry, dried roses, nutmeg, and earthy-woodsy forest floor. The grapes were destemmed but not crushed to stainless steel fermenters. The must was chilled to 50°F for a three-day cold soak, then yeast was added for alcoholic fermentation. The juice was pumped over the skins two to three times per day for about eight days. Then the lots were pressed off onto oak to undergo malolactic fermentation.