After harvesting, the grapes began six days of a cold soak at 50 degrees. The wine started an 18-day fermentation using native yeast with a maximum temperature of 82 degrees. When fermentation was complete, the tank was slowly drained to capture the wine’s optimum concentration. Only the free run juice was used and aged for 22 months in 30% new 500 L French oak puncheons. This wine was racked twice in the first year and three times in the second year of aging then bottled unfiltered.
"The 2012 Petite Sirah, which is aged in larger puncheons, shows fabulous fruit, dense purple color and is 100% Petite Sirah. Deep blueberry and black raspberry fruit with camphor, white flowers and licorice are present in the full-bodied wine..."
-Robert Parker, Wine Advocate #215 | October 2014